Instructions: Peel core and roughly chop the apples.

Place m a saucepan with 4 tbsp water and a knob of butter.

Cook uncovered on the simmering plate for 5 minutes then transfer to the simmering oven until very soft and mushy.

Uncover and cook stirring on the boiling plate for 2 to 3 minutes or until there is very little excess liquid.

Transfer to a bowl and allow to cool.

Roughly chop the walnuts and almonds.

Stir into the cold apple puree with all the remaining ingredients.

Cover and leave the mixture to stand overnight.

Stir the mincemeat mixture well before spooning into sterilised jars.

Press down well to exclude any air then seal. Store in a cool dark place for up to 6 months.

This particular blend of mincemeat keeps well and provides an excellent filling for mince pies(qv). aga tip: before potting the mincemeat wash the jars in hot water drain and then leave to dry in the simmering oven. A jar of home made mincemeat makes a delightful traditional christmas gift. Attach a circle of gingham fabric to the top of thejar with an elastic band and decorate with ribbon to give a festive finishing touch.

Makes about 1.8 kg

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