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Title: Russet Mincemeat ( U.k.)
Categories: Fruit Preserve
Yield: 12 Servings
| 250 | g | Suet (shredded) |
| 250 | g | Dried apricots |
| 250 | g | Cooking apples |
| 250 | g | Prunes lg |
| 250 | g | Sultanas |
| 125 | g | Glace Cherries |
| 125 | g | Mixed Peel |
| 125 | g | Soft brown sugar |
| 75 | g | Sweet almonds |
| 1 | tb | Golden syrup |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 1 | Lemon | |
| 1 | Orange | |
| 500 | ml | Ginger wine |
Peel core and chop apple, chop nuts, prunes and apricots. Add suet. Mix with the cherries nuts and spices. Grate the lemon and the orange, squeeze out the juice. Add rind and juice to the other ingredients. Stir all well together and add the wine. Allow to stand 24 hours before bottling. Although the mincemeat is ready for consumption immediately it will improve with keeping.
From : Mrs. Turner Herts England 1973