450g (1 Ib) mixed dried fruit

100g (4oz) melted butter

100g (4oz) cooking apples or apple of choice - peeled and grated (weight when prepared)

100g (4oz) soft brown sugar

50g -100g (2-4 oz) of chopped nuts of choice

100g (4oz) glace cherries

100g (4oz) chopped candied peel

1 teaspoon grated lemon rind

1 teaspoon grated orange rind

2 tablespoons lemon juice

1 teaspoon mixed spice

1/4 to 1/2 teaspoon ground cinnamon

1/4 to 1/2 teaspoon grated nutmeg

4 tablespoons brandy

Add all the ingredients into a large bowl and soak overnight covering with a clean cloth. Mix thoroughly through together either with a large spoon or clean hands. Cover over with a clean tea towel and leave to stand for 24 hours giving the mixture a good stir as you pass by. Next day pack the mincemeat into sterilised jars, and top with greaseproof paper jam covers. Seal the jars tightly and store in a cool place.

*Note*: if you choose not to use glace cherries make the weight up with mixed dried fruit instead. If you wish not to add alcohol use apple juice or orange juice instead. We have given a recipe here for mincemeat without suet, but should you wish to use either beef or vegetable suet in this recipe omit the melted butter.