By Anonymous -

“My Mum’s recipe from Lancashire, UK. I have taken over the yearly family tradition for making mincemeat. You will want to make this early- to mid-November to allow it to ferment and the flavors to mingle in time for Christmas.”


Ingredients:


  • 1 pound

    suet

  • 1 pound

    brown sugar

  • 1 pound

    sultana raisins

  • 1 pound

    dark raisins

  • 1 pound

    dried currants

  • 4 ounces

    candied mixed fruit peel

  • 4 ounces

    chopped almonds

  • 1/4 cup

    ground allspice

  • 3 tablespoons

    ground nutmeg

  • 1 tablespoon

    salt

  • 3 pounds

    apples, grated

Directions:







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