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    • Preparation time: 20 minutes, plus standing
    • Total time: 48 hours

    Makes: 1.5kg (4 standard jars)


    • 225g currants
    • 225g raisins
    • 225g sultanas
    • 100g chopped mixed peel
    • 50g blanched almonds, chopped
    • 200g dark muscovado sugar
    • 100g shredded suet
    • 1 Granny Smith apple, peeled, cored and grated
    • Juice and grated rind of 1 lemon
    • Juice and grated rind of 1 orange
    • 1 tsp ground mixed spice
    • 6 tbsp brandy


    1. Mix all the ingredients in a large bowl. Cover and leave in a cool place for 24-48 hours.
    2. Stir again. Pack into sterilised jars. Cover with waxed discs, and lids or jam pot covers.
    3. Store in a cool, dark place until Christmas. Then bake it in pies and tarts. The uncooked mincemeat will keep for up to a year.

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