Cooked Mincemeat

• ¾ pint apple juice (see method)
• 1lb seedless raisins
• 1l

Make the apple juice by mincing a large quantity of apples, and squeezing them in muslin to get a clear juice. Put the juice in a large pan, and bring it rapidly to the boil. Add the dried fruit, suet, brown sugar, chopped apples, peel and spices. Simmer slowly for one hour. Stir in the brandy and put into screw-topped jars. This mincemeat will keep for one year.