Wash all the dried fruit. Grate the rind of the lemon. Peel, core and slice the apples. Put all the dry ingredients through the mincer. When minced, stir well, add lemon juice and brandy, stir again, fill into jars and tie down so they are airtight. Keep in a dry cool place.
All mincemeat should be prepared at least a fortnight before Christmas, and to make it in November is better still. Mincemeat keeps almost indefinitely, and some people prefer it when it has been kept from the year before. If it is last year’s, it may be a little dry and crumbly-looking. In this case turn it into a bowl and mix it with a little brandy, which will restore the consistency and improve the flavour.
For 24 mince pies,
©1975 The Estate of Elizabeth Ayrton