0
(0)
CATEGORY CUISINE TAG YIELD
Fruits Fruits, Preserves 12 Servings

INGREDIENTS

1 g Mixed Peel 125g soft brown sugar 75g sweet almo, g Mixed Peel 125g soft brown sugar 75g sweet almonds 1 tbs
g ound cinnamon 0.5 Ground cloves 1 lemo, ound cinnamon 0.5 Ground cloves 1 lemon 1
ange 500ml Ginger

INSTRUCTIONS

g            suet (shredded) 250g            Dried apricots 250g
Cooking apples  250g            prunes Lg 250g          Sultanas 125g  
Glace  Cherries  golden syrup 1 tsp  wine Peel core and chop apple,
chop nuts, prunes and apricots. Add  suet. Mix with the cherries nuts
and spices. Grate the lemon and the  orange, squeeze out the juice. Add
rind and juice to the other  ingredients. Stir all well together and
add the wine. Allow to stand  24 hours before bottling. Although the
mincemeat is ready for  consumption imediately it will improve with
keeping.  :From Mrs. Turner Herts England 1973  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?