INGREDIENTS

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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