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Recipe: Christmas Mince Meat
 This recipe makes around 3 x 380g jars, I like to keep the pieces a little larger than normal so you get to taste the individual pieces of fruit. If you cannot get hold all of the fruit required, just make sure the total weight of the fruit used equals the amount shown in the recipe.  Ingredients - 175g raisins 113g sultanas 113g currants 55g mixed peel 55g dried prunes, pips removed and roughly chopped 175g brown sugar 225g apples, peeled and roughly chopped juice and grated rind of one orange juice and grated rind of one lemon 25g chopped almonds 25g chopped pecans 8g allspice 2 1/2g nutmeg 75ml spirit, you can use any spirit you wish, or I like to use a red wine. Method - Mix all the ingredients together, except half of the spirit, in a large ovenproof bowl and cover and leave to stand overnight. The next day, preheat the oven to 110c, cover the bowl with foil or a lid and place in the oven for about 3 hours. Allow to cool, then mix in the rest of the spirit and put into sterillised jars. If possible the mincemeat need to mature for at least two weeks before using. * Once sealed, the mincemeat can be kept for at least a year if stored in a cool dry place. 
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