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Christmas Is Acoming - Joan Bray
   In the festive mood here is Joan's recipe for mincemeat which yields approximately 2 1/2 to 3 lbs.:-

1/2 lb ( 225 g ) fresh cranberries
4ozs   ( 110g ) Bramley apples , cored and   chopped small (no need to peel)
4ozs   (110g) shredded suet (I use vegetarian)
6ozs   (175g) raisins
4ozs   (110g) sultanas
4ozs   (110g) currants
4ozs   (110g) candied peel - finely chopped
6ozs   (175g) soft dark brown sugar
Grated zest and juice of an orange and a lemon
1oz     (25g)   ground almonds
2 teaspoons of ground mixed spice
1/4 teaspoon ground cinnamon
A good grinding of fresh nutmeg
3 tablespoons of brandy
   Combine all the above ingredients , except the brandy, in a large ceramic bowl mixing together very thoroughly. Then cover the bowl with a clean tea cloth and leave in a cool place overnight or for 12 hours to allow the flavours to develop.
   Then preheat the oven to mark 1/2 , 225f (120c), cover the bowl loosely with foil and place in the oven for 3 hours. Remove the bowl from the oven - don;t worry about the appearance of fat - that's how it is supposed to look. As it cools, stir it occasionally so that everything gets a coating of melted suet and when it is quite cold , stir in the brandy.
   Pack in sterilised jars and cover with waxed discs and seal. It will keep but is best eaten within a year.