Home-made Christmas mincemeat

• 150g Bramley apples
• 75g shredded suet
• 125g raisins
• 75g sultanas
• 75g currants
• 75g whole mixed candied peel
• 75g soft dark brown sugar
• 1 medium orange
• 1 small lemon
• 20g whole almonds
• 1 tsp mixed ground spice
• 1 good pinch ground cinnamon
• 1 good pinch freshly grated nutmeg
• 2 tbsp brandy

Step 1
In this recipe, the mincemeat is placed in a barely warm oven, so the suet gradually melts and coats all the fruit, sealing in the juices.

Step 2
You will need two 350ml sterilised preserving jars – wash them in warm soapy water, rinse and dry, then pop them in a medium oven for five minutes – and two waxed discs.

Step 3
Makes enough to fill two 350ml jars.

Step 4
Combine all the ingredients except the brandy in a large, heatproof bowl, and stir together very thoroughly indeed.

Step 5
Cover with a clean cloth and leave in a cool place overnight, or for 12 hours, so the flavours have a chance to develop.

Step 6
Next day, heat the oven to 120C/250F/gas mark ¼.

Step 7
Cover the bowl loosely with foil and bake for three hours.

Step 8
Remove from the oven – don't worry about the appearance of the mincemeat, which will be swimming in fat.

Step 9
As it cools, stir it from time to time; the fat will coagulate and encase the other ingredients.

Step 10
When the mincemeat is cold, stir in the brandy, pack in sterilised jars, cover with waxed discs and seal.