Fresh Mincemeat

Mincemeat is an all-time favourite seasonal love of mine and I have made this recipe every year, as December rolls around, since the early 1980s. Some people prefer sultana raisins or a mix of light and dark; I like dark Thompsons, so it's fun to experiment.

• Ready In: 24 hrs 20 mins
• Serves: 18
• Yields: 6 cups

Ingredients

• 2  medium apples, about 300gr
• 1  lemon
• 4  cups raisins, about 525gr
• 3⁄4 cup  fruitcake mix, about 125gr
• 1 3⁄4 cups brown sugar
• 1⁄2 cup brandy
• 1⁄2 cup orange marmalade
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground allspice
• 1  teaspoon ground nutmeg

Directions

1. Core apples but do not peel. Chop into small (1/4") chunks. Place into a large bowl.
2. Grate peel of lemon and squeeze out juice. Stir peel and juice with apples.
3. Stir remaining ingredients into apple mixture until well blended.
4. Cover and refrigerate overnight or 24 hours before using. Mincemeat keeps well in refrigerator for up to a month. Excellent for pies and tarts and other recipes calling for mincemeat.