Delia's mincemeat

I've already got carried away with Christmas this year. I've already bought the snowman shaped biscuit cutters to make the biscuits that will decorate the tree and have made two massive jars of mincemeat and three Christmas cakes; one for the boyfriend, one for me and one to give away as a present although I'm not sure how long I'll be able to keep up the pretence that I'm going to give it away. I used this recipe last year and was pleased enough with the results to make it again this year!

Using these fancy jars makes for an awesome Christmas present. Nanna will be very impressed.

Ingredients
450g Bramley apples diced into small pieces
225g shredded suet
350g raisins
225g sultanas
225g currants
225g whole mixed candied peel, chopped into small pieces
350g soft dark brown sugar
Grated zest and juice of 2 oranges and 2 lemons
50g almonds cut into slivers
4 tsps ground mixed spice
1/2 tsp cinnamon
1/4 tsp nutmeg
6 tbsps brandy

Method
Combine and thoroughly mix all ingredients except the brandy. Cover and leave overnight. The next day pre-heat oven to gas mark 1/4 (yes, a quarter) and place the mixing bowl, covered with foil into the pre-heated oven for three hours. Remove from oven and stir occasionally until the fat coagulates. Now stir in the brandy and spoon the mixture into sterilised jars.

And to sterilise your jars, wash them in warm soapy water, dry and place them in a medium oven for 5 minutes or until completely dry.