About this recipe:I have often been asked by friends for my recipe for classic mincemeat and this is it. Actually, it is not really a fixed recipe as I tweak it every year and will probably do so forever, but grew out of a family recipe and ideas from various cookbooks.
Prepare the ingredients: toast the almonds in an oven at 180 C / Gas 4 for about 5 minutes, but watch carefully as it turns brown suddenly.
Mix all the ingredients together and seal in a large tub, or ideally a bucket with a lid.
Stir it once or twice in the maturation period – try and make in early November then stir at the end of November and maybe mid December. Pot it up into a couple of good sized Kilner-style jars on or about the 20th December.
You can use brandy, sherry or whisky for the booze element.
Use during the year to make baked apples or a quick mincemeat pie for your sweet.