This is a good, spicy variation of the normal mincemeat mixture. It should keep well for two or three years, but if it seems to dry out add
Finely chop or mince the prepared fruit, peel, apples and nuts, Add the suet, sugar and spices and the grated lemon rind and juice. Stir in enough rum or brandy to give a moist mixture. Cover and leave for two days. Stir thoroughly again, put into clean jars and store in a cool place.
© 1978 Josceline Dimbleby. All rights reserved.