INGREDIENTS

INSTRUCTIONS

250gsuet (shredded) 250gDried apricots 250gCooking apples
250gprunes Lg 250gSultanas 125gGlace Cherries 125gMixed Peel
125gsoft brown sugar 75gsweet almonds 1 tbs golden syrup 1 tsp Ground
cinnamon 0.5 Ground cloves 1 lemon 1orange 500mlGinger 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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