HETTIE POTTER’S SUET-FREE MINCEMEAT

I know it looks illogical to give the recipe for mincemeat after the mince pies, but I thought I’d make you want to have it. And once you’ve decided to make your own mince pies, why compromise, undermining your satisfaction, by missing out what is the easiest part of the exercise? So many people object to suet that it seemed sensible to begin with Hettie’s (my home economist and food stylist) recipe for a suet-less mincemeat. The extra apples make up for the fat by keeping everything tender and moist.

250g (9oz) soft, dark sugar 250ml (9fl oz) medium-dry cider

1kg (2lb 4oz) cooking apples, peeled, halved and quartered

½tsp mixed spice

½tsp ground cinnamon

250g (9oz) currants

250g (9oz) raisins

75g (2¾oz) naturalcoloured glacé cherries, roughly chopped

75g (2¾oz) blanched almonds, fairly finely chopped The rind and juice of ½ a lemon

90ml (3¼fl oz) brandy or rum

You will need

4 x 500g (1lb 2oz) preserving (or old jam) jars In a large saucepan, dissolve the sugar in the cider over a gentle heat. Roughly chop the apples, and add them to the saucepan. Add all the other ingredients except the brandy or rum, and simmer for 30 minutes, until everything looks pulpy. Take off the heat and when it has cooled a little, stir in the brandy or rum. Spoon into sterilised jars.