Action 49: This is the season for apples. If you – or your neighbour – has a surplus, use some to make mincemeat. It will have matured nicely by Christmas.
Chop 500g of apples into small pieces – leave the skin on but discard the core – and place in a large bowl. Add the juice of 2 lemons. Add a teaspoon each of nutmeg, mace and cinnamon – or use ready mixed spice. Add 800g of dried fruit: use a mixture of raisins, figs and apricots. Chop the figs and apricots into small chunks: this is easily done using a pair of scissors. Add 250g of sugar.
Traditionally mincemeat includes suet – vegetarian or otherwise but I choose to omit this as there is usually plenty ty of fat in the pastry and the brandy butter.
You can also add a couple of tablespoons of brandy but this is optional. Mix all together. Leave the mixture in the bowl for 3 or 4 days stirring each day – cover with a tea-towel. Put into jars and it will keep for several months. We keep some back to make for triangle mince pies for Trinity Sunday.