Instructions: Mix together all the ingredients except the brandy.

Mix very thoroughly; I get the family to make this on a wet autumn afternoon and everyone has a good stir.

Cover with a plate or a cloth and leave for at least 12 hours in a cool place.

Stir again. Put the ovenshelf on the floor of the simmering ovenand put in the bowl of mincemeat covered.

Leave for 4 to 5 hours.

Remove and set aside until cold.

Stir in the brandy.

Spoon into clean dry jars.

Cover with wax discs seal and label.

With all the dried fruits in mincemeat there is no need for sugar and to prevent fermentation I put the mixture in the simmering ovenfor 4 t 5 hours. The mincemeat will keep for at least 12 months if there is any left. Make enough to wrap decoratively for presents and for use during the year. mincemeat is a wonderful stuffing for baked apples.

Makes about 2.25kg

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