Cherie Denham’s Christmas Mincemeat

Excerpt taken from The Irish Bakery (Montgomery Press £27)

This is so easy to make, and you’ll have no need, or inclination, to buy shop-brought mincemeat again. All the ingredients (except the whiskey) need to be put into a large oven-proof bowl, covered and left over night to allow the flavours to get to know each other. The next day, cover with baking parchment and foil and put in the oven. As it cools, stir occasionally to coat the ingredients with the suet, then stir in the whiskey. Spoon into sterilised jars.

Traditional Christmas Mincemeat

Makes 6-7 jars

450 g (1 lb) bramley apples, cored and grated, not peeled

225 g (8 oz) shredded suet, beef or vegetarian

450 g (1 lb) raisins

225 g (8 oz) currants

225 g (8 oz) sultanas

225 g (8 oz) dried cranberries

225 g (8 oz) mixed candied peel, chopped

30 g (1 oz) walnuts, chopped

30 g (1 oz) pecans, chopped

55 g (2 oz) whole almonds, chopped

Zest and juice of 2 lemons

Zest and juice of 2 oranges

350 g (12 oz) soft dark brown sugar

1½ tablespoons ground mixed spice

½ tsp ground cloves

½ tsp freshly grated nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground ginger

120 ml (4¼ fl oz) Irish whiskey

Combine all of the ingredients – except the whiskey – in a large ovenproof mixing bowl and stir well. Cover the bowl and leave overnight for the flavours to blend and develop.

Preheat the oven to 120C (275F/Gas 1).

Cover the bowl with baking parchment and foil and then bake in the oven for 3hrs.

Remove from the oven and leave to cool, stirring occasionally until all the ingredients are coated in the melted suet.

When the mixture is completely cold, stir through the whiskey and pack into cold sterilised jars, pressing down to remove any air bubbles. Cover with wax discs and seal with lids. Store in a cool, dark place.