Why not make your own mincemeat with this delicious recipe?
500g of finely chopped or shredded suet. This can be one of the suets available in packets ... but why not ask a good local butcher, such as Dave Tomlinson of West End, Winteringham, for some fresh, direct?
750g of raisins
500g cooking apples
500g castor* sugar
125g finely minced blanched almonds
125-250g of candied peel (minced finely)
½ level teaspoon grated nutmeg
¼ teaspoon mixed spice
150 ml brandy or rum
Wash and dry the fruit.
Cut the raisins into quarters, chop the sultanas, but leave the currants whole.
Peel, core and chop the apples.
Mix all the ingredients together, with the strained juice and grated rind of the ½ lemon.
Put into a large wide-mouthed jar, placing a piece of greaseproof paper dipped in brandy directly on top of the mincemeat. Seal the jar well, and store in a cool, dry place. This should be good for a minimum of 4 months.
*Castor sugar may equally correctly be spelt caster sugar.