All-Fruit Mincemeat

Homemade is so much better than store-bought and this recipe is a breeze - you don't even have to cook it. Makes a good-sized batch - enough to for 3-4 pies or a plethora of tasty tarts (then you can stir it into pancake batter, muffins, cakes....)

• Ready In: 15 mins
• Yields: 3-4 pie-fillings

Ingredients

• 1  lb currants
• 1⁄2 lb raisins
• 1  lb granny smith apple, peeled and diced (about 2 large)
• 1  lb dark brown sugar
• 8  ounces  candied peel, finely chopped
• 3  ounces  chopped  almonds
• 3  ounces  chopped walnuts
• 2  lemons, juice and zest of, grated
• 1  orange, juice and zest of, grated
• 1  teaspoon nutmeg
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon cinnamon
• 1⁄8 teaspoon mace
• 1⁄8 teaspoon ginger
• 4  tablespoons dark rum
• 3⁄4 cup cognac or 3⁄4 cup brandy

Directions

1. Mix all the ingredients together, stirring well.
2. Spoon into clean, screwtop jars and cover.
3. Allow to sit atleast 2 weeks before using, turning the jars every so often to redistribute juices.
4. The mincemeat keeps months like this.