A lot of people have issues with suet for some reason, so I decided to make up batches of mincemeat that are suet-free. There are more apples here then in most recipes for mincemeat, but they provide a tenderness and moistness that offsets the absence of fat in the ingredients. You’ll find different mincemeat recipes in every Christmas publication worth it’s salt, but this version is ridiculously easy, and comes from Nigella Lawson’s “How to be a Domestic Goddess”.
In a large saucepan, dissolve 250g soft, dark sugar in 250ml medium-dry cider over a gentle heat. Roughly chop 1kg of (peeled, halved and quartered) apples, and add them to the saucepan. Then add a half teaspoon of mixed spice, a half teaspoon of cinnamon, 250g currants, 250g raisins, 75g roughly chopped glace cherries, 75g finely chopped blanched almonds, and the rind and juice of half a lemon, and simmer for 30 minutes or until everything looks pulpy. Take off the heat and when it has cooled a little, stir in 90ml (6 tablespoons) of brandy or rum.
Spoon into sterilized jars – this should make about 2kg.