Christmas mincemeat with pecan and dried cherries

Return to The Ordinary Cook's website
450g Bramley apple, peeled, cored and finely chopped (I used two large apples to get this weight)
200g vegetarian suet
200g raisins
200g sultanas
200g currants
100g dried sour cherries
200g whole candied peel, chopped finely
350g soft dark brown sugar
grated rind and juice of 2 oranges
grated rind and juice of 2 lemons
50g pecan nuts, chopped
4 tsp mixed spice
½ tsp ground cinnamon
½ whole nutmeg, grated
6 tbsp good quality brandy
Method
Mix all of the ingredients, except the brandy, in a large bowl, making sure that everything is well combined.  Cover with a cloth and leave to stand for twelve hours.  Cover it loosely with foil and then place it in a low oven (120°c, 225°f) for three hours so that the suet melts and covers the rest of the ingredients.  This will help preserve the mincemeat for longer.  Allow it to go completely cold.  Stir the brandy in well (this is when the smell is at its most delicious and really is Christmas in a bowl!) and then spoon into sterile jars and seal.
Mincemeat will last for twelve months in a cool dark place.