Suet-free mincemeat

My turn to make mincemeat. Finally. I've finally got round to it. Honestly, it was getting ridiculous. Knowing that this was the only thing I realistically had to do this year, no Christmas cake, no Christmas pudding, just mincemeat. I was feeling the pressure, I mean, a few of you have done and dusted this a few weeks ago already. But I was not one to be defeated and I'm glad to say, it's done! And when I licked the spoon at the end, after filling up about 5 jars, I can say it tasted of heaven.

I don't like the idea of putting suet in my mincemeat, so mine's suet-free. None of that vegetarian suet either, urgh. So here's my real vegetarian super lush version (inspiration from this website). Make it, you won't be disappointed.

Ingredients (to make about 5 jars)

• 250g soft brown sugar
• 250ml cider (I used Westons Organic)
• 1kg cooking apples, peeled, cored and chopped
• 1/4 tsp ground cloves
• 1tsp ground cinnamon
• 900g fruit and nut - I used:
• 400g sultanas
• 75g blanched almonds
• 20g sour cherries, roughly chopped
• 140g prunes, roughly chopped
• 200g glace cherries, roughly chopped
• 75g cranberries
• zest and juice of half a lemon
• 6 tbsp brandy (I used apricot brandy)

Method

• Dissolve the sugar in the cider in a large pan over a medium heat.
• Add the apples and give it a good stir.
• Add the all the other ingredients, except for the brandy. Mix well, cover and simmer for 30min until the apples have collapsed.
• Leave to cool down slightly, then add the brandy. Stir and bottle up!