700g mixed fruit
300g shredded suet
250g dark brown sugar
pinch of nutmeg
pinch of ginger
pinch mixed spice
grated zest and juice 1 orange
100ml mix of amaretto, brandy, sherry, port
Fresh bay leaves
Peel and grate the apple. Mix all the ingredients except the apple, alcohol and bay leaves in a large bowl.
Stir through the apple, then add the alcohol once all the other ingredients are combined.
Pack the mincemeat tightly into sterilised jars, then top each jar with a bay leaf into each jar then seal.
The mincemeat needs to mature for at least 2 weeks, but the longer you leave it the better.