1 lb (450 g) Braeburn apples (or similar), cored and chopped small (no need to peel them)
4 oz (225 g) shredded vegetable Suet
1lb (450g) luxury mixed dried fruit or use whatever dried fruit mix you prefer
6 oz (350 g) soft dark brown sugar
grated zest and juice 2 oranges
grated zest and juice 2 lemons
2 oz (50 g) chopped Pecan Nuts
2 level teaspoons mixed ground spice
¼ level teaspoon ground cinnamon
¼ level teaspoon freshly grated nutmeg
Combine all the ingredients, except for the brandy, in a large mixing bowl, mixing them together.
Then cover the bowl with foil, and leave the overnight to absorb the spices.
Pre-heat the oven to gas mark 70°C . Place the boil in the oven for about 3 hours, then remove the bowl from the oven and place on the side; the mincemeat will look as though it is swimming in fat, this is quite normal.
As it cools, stir it from time to time to break up the coagulating fat which should encase all the other ingredients.
When the mincemeat is quite cold, add the brandy and stir well. I keep it in a kilner jar in my kitchen cupboard and throughout the year add brandy to ensure by the time it is Christmas that is well and truly drenched with alcohol.
I make small pies with sweet pastry and literally it is only 2 bites a pie so in the cooking the alcohol with burn off leaving just the taste of the brandy behind but this is my adapation you could simply pack the mixture into sterelized jars covered with waxed discs and sealed.