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
Mix all the ingredients except the apple and rosemary.
Stir through the apple.
Pack the mincemeat tightly into sterilised jars, then top each jar with a sprig of rosemary into each jar then seal.
The mincemeat needs to mature for at least 2 weeks, but the longer you leave it the better.