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Sally Abé's mincemeat recipe is packed with dried fruit, spice and brandy for the ultimate Christmas preserve. Use to fill mince pies, of course, or even use to infuse whisky to make a fabulous festive cocktail.
Grate the cooking apple and place in a pan with the rest of the ingredients
2
Mix well and heat gently to melt the suet, cook for about 10 minutes until the mixture is sticky and shiny
3
Take of the heat and leave to cool before adding the brandy and dividing between sterilised kilner jars. The flavour will develop as it matures, so get cooking well in advance of Christmas!