Home made mincemeat.
450g (zante) currants
450g light brown sugar
350g vegetarian suet
225g seedless raisins *
225g sultanas *
100g candied peel
100g stem ginger
1 tsp mixed spice
0.5 tsp ground ginger
half a nutmeg nut (or 0.5 tsp ground nutmeg)
the juice and rind of 2 lemons
1 shot of brandy (optional)
Rough up the apples, raisins, sultanas and candied peel in a food mixer.
Add all the other ingredients and mix.
Cover and leave overnight in a warm dry place.
Stir the mincemeat and then pack into clean, dry Kelner jars. Store in a cool place for at least si.. er, four weeks.
* Note to Americans: sultanas and raisins are not the same thing - see en.wikipedia.org/wiki/Sultana_(grape)