Lemon Mincemeat

2 large lemons
6 large apples
250g suet
500g currants
250g sugar
50g candied lemon peel
½tsp ground ginger
½tsp ground cinnamon
½tsp ground nutmeg
½tsp ground cloves

 

Method

Pare the rind off the lemons, squeeze the juice and boil the peel until tender enough to mash.

Peel and core the apples, then mince them in a food processor.

Place all the ingredients (including the lemon juice) in a large bowl and mix very well.

Put into a screwtop jar or other airtight container and leave for 7 to 10 days, stirring occasionally.

Use for mincepies or Mincemeat and Apple Tarte Tatin