Apricot and Pineapple Mincemeat

It is always worth making more jars of mincemeat than you need, because a pretty jar will make a perfect contribution to a Christmas bazaar or a present for a friend.

I like a tang to my mincemeat and here apricots give exactly the right sharpness.

Ingredients

  • 1 lb (500 g) dried apricots, chopped finely
  • 12 oz (375 g) crystallized pineapple, chopped finely
  • 4 oz (125 g) glace cherries, chopped
  • 12 oz (875 g) currants
  • 12 oz (375 g) candied peel, chopped finely
  • 12 oz (375 g) dessert apples, peeled, cored and chopped finely
  • 4 oz (125 g) blanched almonds, chopped
  • 1 lb (500 g) soft dark brown sugar
  • 6 oz (175 g) shredded suet
  • 1 level teaspoon (5 ml level spoon) ground cloves
  • 2 teaspoons (2 x 5 ml spoon) ground cinnamon
  • coarsely grated rind and juice of 2 lemons
  • coarsely grated rind and juice of 1 large orange
  • ½ pint (300 ml) brandy

Method

Put the prepared dried fruit, peel, apples and almonds in a large mixing bowl. Stir in the sugar, suet and spices. Then add the lemon and orange rind and juice and the brandy and mix together well. Cover the bowl and leave in a cool place for two days.

Stir again, adding a little more brandy if the mixture seems at all dry and pack into clean, dry jars. Cover the jars and leave in a cool place for two weeks or more before using.

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