MINCEMEAT -- (British)
1 lb stoned/chopped raisins
1 lb currants
1lb mixed chopped candied peel
1lb apples (peeled, cored and chopped)
grated zest of 3 lemons and 3 oranges
1/2 bottle brandy
1/2 bottle Madeira, port or sweet sherry
1 tbs mixed nutmeg, cloves and cinnamon
1 lb brown sugar
1 lb grated suet
1 lb lean roast beef chopped fine
Thoroughly mix the dry ingredients and place in an earthenware or glass pan, pressing all down level.
Pour the brandy and wine on top.
Exclude the air as far as possible with a tight-fitting lid or foil to limit evaporation.
Keep in a cool place for 2 weeks, then stir well and it is ready for use.
It will keep indefinitely if it is well capped or you can put it in jars.
You can pour a little brandy on top of it to improve its taste and keeping qualities.
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