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.
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
© 1978 Josceline Dimbleby. All rights reserved.