Adapted from Delia’s Happy Christmas recipe book.
450g cooking apples, cored and peeled and chopped small
225g shredded suet
225g whole candied peel,finely chopped
350g soft dark brown sugar
zest and juice of 2 oranges
zest and juice of 2 lemons
50g almond slivers
4 teaspoons mixed ground spice
1/2 teaspoon ground cinnamon
whole nutmeg, for grating
6 tablespoons of brandy
Combine all the ingredients, except the brandy in a large mixing bowl. Stir well. Then cover the bowl with a clean tea towel and leave in a cool place overnight or for 12 hours, so the flavours have a chance to develop.
Preheat the oven to 120C cover the bowl with foil and place it in the oven for 3 hours. Then remove from the oven and start stirring from time to time. As the mincemeat cools the fat will coagulate and instead of it being in tiny shreds, it will encase all the other ingredients.
When the mincemeat is quite cold stir in the tablespoons of brandy.
Now fill your sterilised jars and seal. Enjoy!