Basic Fruit Mincemeat

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 8 oz/225g cooking apples
  • 8 oz/225


Peel and core the apples. Put the apples, suet, dried fruit and peel through the coarse screen of a mincer. Mix in the grated rind and juice of the lemon, sugar and brandy or sherry. Stir very thoroughly, pack into clean cold jars and cover at once.