I’m the first to admit that I would normally buy jars of luxury mincemeat and add a splash of brandy or amaretto for a bit of indulgence. After searching for decent jars of mincemeat and having no real luck I thought I would make my own – and trust me this recipe couldn’t be easier.It feels so festive making your own mincemeat in that it’s really satisfying and fun dancing around the kitchen to trashy Christmas pop songs.

It’s best to make the mincemeat at least one month before Christmas to allow the flavours to really mature.

This recipe will make a big batch – 5 x 400g jars, which is a great store cupboard item. There are many applications for mincemeat, I’ve used this recipe for Bread & Butter pudding, a mincemeat & apple strudel and a giant mincemeat Baked Alaska. Or you can simply give some jars to friends and family as a little pre Christmas gift.

Ingredients

2 large Granny Smith apples

100g chopped blanched almonds

400g currants

400g sultanas

400g raisins

150g candied oranges (or pot mixed candied peel)

100g chopped blanched almonds

Zest and juice of 1 orange

Zest and juice of 1 lemon

400g dark muscovado sugar

1½ tsp ground mixed spice

2 teaspoons cinnamon

1 teaspoon grated nutmeg

100ml Amaretto or brandy

200g pack vegetable suet

Method

Put everything except the suet into a large mixing bowl and mix well using your hands. Leave for at least 2 hours or overnight if you can. Add the suet and mix again then spoon into sterilised jars while they are still warm. Will keep for up to 6 months in a cool, dark place. If the mincemeat starts to look dry as it matures, add a little more alcohol….it is Christmas after all…