| 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
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