Yes. It's that time of year again... This is a variation of St Delia's Christmas Mincemeat.
For about 6-8 jars (so oodles of pies...) you need:
450g bramley apples, finely chopped (cored but not peeled)
225g shredded veggie suet
250g raisins
250g sultanas
250g currants
250g chopped mixed peel
250g glace cherries
50g flaked almonds
350g dark soft brown sugar
grated zest and juice of 2 lemons and 2 oranges
4 tsp ground mixed spice
1 tsp ground cinnamon
2/3 grated nutmeg
250ml southern comfort
250ml sweet sherry
125ml brandy
Place everything apart from the brandy into a tub and leave overnight to mingle. The next day, preheat the oven to 120 degrees and place the mincemeat mixture into an ovenproof dish and bake for 3 hours. Remove from the oven and mix from time to time as it cools to allow the fat to cover everything (this is what keeps it fresh). When it's cold stir in the brandy and pack the mincemeat into sterilised jars. Use as you wish.
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