Recipe - Russet Mincemeat ( U.k.)

250g suet (shredded) 250g Dried apricots 250g Cooking apples
250g prunes Lg 250g Sultanas 125g Glace Cherries 125g Mixed Peel
125g soft brown sugar 75g sweet almonds 1 tbs golden syrup 1 tsp Ground
cinnamon 0.5 Ground cloves 1 lemon 1 orange 500ml Ginger 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