1lb/450g cooking apples, peeled, cored and finely chopped

8oz/225g shredded vegetable suet

12 oz/350g sultanas

16 oz/450g dried apricots

12oz/350g soft dark brown sugar

grated rind and juice of 2 oranges

grated rind and juice of 2 lemons

2oz/60g whole almonds, slivered

4 tsp mixed spice

1/2 tsp ground cinnamon

half a nutmeg, grated

Mix all ingredients ,except the brandy, together in a bowl then cover and leave for 12 hours. To prevent fermentation place the mincemeat in a 120C/ 225F oven for 3 hours. Then allow to cool, stir in brandy and put in clean jars and seal.