|Sultanas||1 Pound (450 Gram)|
|Candied peel/Crystallized ginger and pineapple||8 Ounce (225 Gram)|
|Almonds||2 Ounce, blanched (50 Gram)|
|Suet||8 Ounce, shredded (225 Gram)|
|Shredded suet||8 Ounce (225 Gram)|
|Castor sugar||1 1⁄2 Pound (700 Gram)|
|Mixed spice||1⁄2 Teaspoon (Leveled), ground|
|Ground mixed spice||1⁄2 Teaspoon (Leveled)|
|Nutmeg||1⁄2 Teaspoon (Leveled)|
|Cinnamon||1⁄2 Teaspoon (Leveled)|
|Brandy||1⁄4 Pint (1 1/2 Deciliter)|
1) Halve and squeeze lemons to extract juice.
2) Keep aside.
3) Quarter the lemon peel.
4) Discard excess white pith and flesh.
5) In a small saucepan arrange lemon skins.
6) Cover with cold water and boil.
7) Drain water and cover again with fresh cold water.
8) Follow the process twice again.
9) After draining for final time, pass through fine blade of a mincer.
10) Mince the sultanas, crystallized fruits, and almonds along with.
11) Mix suet, sugar and strained lemon juice. Combine well.
12) Mix the spices and add brandy.
13) Pack into 1 lb (450 g) jam jars, cover and seal.
14) Use mincemeat as required for christmas cakes, puddings, pies, tea time cakes etc.
This dish improves on storage.