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Apricot and Almond Mincemeat
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This mincemeat can be made up to 2 months ahead, but it will already taste delicious after just 1 month.
Makes: about 2kg
To sterilise the jars, either wash them in warm soapy water and rinse well, or put them in the dishwasher on a hot cycle. Then preheat the oven to 160°C, gas mark 3, place the jars upright on a baking tray and heat for 10 minutes. Allow the jars to cool before filling with mincemeat.
This recipe was first published in November 2002.