Some years I make my own mincemeat for Christmas, if I leave myself enough time. This one is best left for a month or so to let the spirit and spices mature the fruit. You can use the traditional beef suet or, of course, a vegetarian suet. A healthy alternative to the suet is a few tablespoons of olive oil which works very well.
Chop, mince or lightly process the dried fruit, but take care not to turn it into a paste. Mix with the rest of the ingredients in a bowl. Cover and allow the flavours to develop for 2–3 days. Pack into clean jars, fill to the top, and place waxed paper discs on top. Seal the pots with dampened cellophane covers, secured with rubber bands. Or pot in Kilner jars. Store in a cool, dry, dark place.
© 1995 Frances Bissell. All rights reserved.