Mincemeat II

This is a cooked mincemeat from the United States which uses no suet. The fruit is cooked in cider and rum is added for flavour and to preserve the mixture.

3 lb. cooking apples, peeled, cored and finely chopped juice and finely grated rind of 1 orange juice and finely grated rind of

1 lemon

1 pint cider

1 lb. brown sugar

1 teaspoon ground cinnamon

1 teaspoon grated nutmeg

1 teaspoon ground cloves

1 lb. raisins

1 lb. currants

8 oz. glace cherries, halved

4 fl. oz. rum

In a large saucepan, bring the apples, juice and rind of the orange and lemon and the cider to the boil over moderate heat. Reduce the heat to low and simmer the mixture, stirring occasionally, for 10 minutes.

Stir in the sugar, cinnamon, nutmeg, cloves, raisins and currants. When the sugar has dissolved, simmer the mixture for a further 15 minutes.

Remove the pan from the heat and stir in the glace cherries. Allow the mixture to cool in the pan.

Stir in the rum.

Spoon the mincemeat into clean, dry jam jars. Cover the jars with jam covers or aluminium foil and tic securely with string. Store in a cool, dark place until required.

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