A treat for those friends watching their fat intake. This basic recipe can be adapted to use any liqueur or the cheapest cider, and exotic dried fruit or a value for money fruit mix.
INGREDIENTS to make about 2 kg (4 lb) :-
2 lemons
450 g (1 lb) cooking or eating apples - cored
450 g (1 lb) currants &/or sultanas &/or raisins
450 g (1 lb) luxury quality dried mixed fruit - to include cherries & apricots & pineapple
350 g (12 oz) brown sugar
2 teaspoons mixed spice
110 g (4 oz) chopped almonds [optional]
125 ml (5 fl oz) brandy or liqueur or cider or sherry
METHOD :-
Grate the zest and squeeze the juice from the lemons.
Grate the apples without peeling.
Stir all the ingredients together in a large non-metallic bowl.
Cover and leave in a cool place for 2 days.
Stir again before placing in sterilised jars.
Store until required, preferably for at least 2 weeks, to allow the full flavour to develop.
TO STERILISE JARS :-
Cover a baking tray with 0.5 cm (0.25") thickness of clean old newspaper to fit the tray.
Place the clean jam jars and lids on the covered tray.
Place in a cool oven at Gas Mark 2 / 300°F / 150°C for 15 minutes.
Carefully remove from the oven, and while the jars are warm, fill them with mincemeat and immediately cover with tightly fitting lids.