January 18th I began a batch of mincemeat 3x the following recipe; this is the single batch recipe ingredients in case anyone wants to try a small batch; I made 20 lbs, this should make a third, or approximately 7 lbs of mincemeat; it suggests jars, but I put mine in a plastic container and treated it 3 times between start and finish, twice with Almond Sherry and the last time with Dark Rum (not the white rum):
2 cups ground suet
2 2/3 cups sultana raisins
2 2/3 cups currants
2 2/3 cups Thompson Seedless raisins
1 1/2 cup apple peeled and grated
2 2/3 cup brown sugar
1/2 cup chopped mixed peel
rind grated (zest, not the white pith) and juice of 1 orange and 2 lemons
5/8 cups sherry
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp allspice or cloves
1/4 tsp mace
1/3 cups ground almond
7 tbsp brandy
Combine all ingredients except for brandy. Spoon into jars, leaving 1 inch below lip.
Pour 1 tbsp brandy in each jar. Cover and store in cool dark place for at least 4 weeks
To make tarts or pies spoon into shells and place a top on them. pierce and brush
With milk and sprinkle with sugar after 20 minutes of baking at 400F.
NB I did not follow the directions per above ;-) see follow up blog for pictures and description; DJ
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