Christmas mincemeat
(Quantities are necessarily imprecise - adjust as needed, for a spoonable consistency)
In a large bowl or saucepan, mix together in the order named:
2 lbs of mixed vine fruits - raisins, currants and sultanas, in any ratio that pleases you
-- Chop some of these to a smaller texture which also releases some juice
-- NB Currants do add a more "winey" flavour
1small apple chopped into small cubes
grated rind of an orange and ditto of a lemon (wash them first)
2 Tablespoons of dark marmalade
A teaspoon of ground cinnamon plus any other spices that you like - allspice, cloves etc
2 tablespoons of whiskey
3 ounces of lard, melted over low heat in a small pot, stir in when liquid
The melted lard should be stirred well in; if the mixture is dry, add some juice from the orange and the lemon that were grated.
Stir very thoroughly together and taste carefully; it may need a pinch of salt, a pinch of pepper, a little brown sugar etc but the effect should be rich and aromatic.
Keep covered in the fridge until needed.
Superlative when made into mince-pies with flaky pastry.
