Date and Walnut Mincemeat

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 a little more rum or brandy.

Ingredients

  • 8 oz (200 g) stoned dates
  • 8 oz (200 g) raisins
  • 8 oz (200 g) sultanas
  • 4 oz (100 g) dried apricots or glacé cherries
  • 8 oz (200 g) cooking apples - peeled and cored
  • 6 oz (150 g) walnuts
  • 4 oz (100 g) mixed peel
  • 8 oz (200 g) shredded suet
  • 10 oz (250 g) demerara sugar
  • 1 level teaspoon (5 ml spoon) ground cinnamon
  • 1 level teaspoon (5 ml spoon) ground nutmeg
  • 1 level teaspoon (5 ml spoon) ground cloves
  • grated rind and juice of 2 large lemons
  • 3-6 fl oz (75-150 ml) dark rum or brandy

Method

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.

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