Christmas mincemeat can be made well ahead of time and left in the fridge in a sterilised jar for months (the alcohol prevents it going off). It can then be used in classic Christmas recipes like mince pies and filo parcels.
• One medium-sized apple
• 200g (one cup) sultanas
• 200g (one cup) mixed fruit
• Rind and juice of half a lemon
• Rind of half an orange
• ½ cup brown sugar
• ½ teaspoon mixed spice
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• ¼ teaspoon grated nutmeg
• 3 tablespoons brandy, whisky or rum
• Cut the unpeeled apple into about twelve slices, discarding the core.
• Chop into pieces about the size of currants and sultanas.
• Add to a food processor, along with the sultanas, mixed fruit and the thinly peeled orange and lemon rinds (use a potato peeler for these).
• Process until the fruit is chopped fairly fine (but hasn’t turned to mush).
• Add the lemon juice along with all the remaining ingredients and process briefly until everything is combined.
• Spoon the mixture into sterilised jars. Pour a little extra brandy, whisky or rum over the surface, cover tightly, and store in a cool place.