|Apricots||1 Pound (Of Good Quality, 455 Grams)|
|Apples||1 Pound (455 Grams)|
|Dates||1 Pound (455 Grams)|
|Raisins||1 Pound (455 Grams)|
|Currants||1 Pound (455 Grams)|
|Vegetable suet||1 Pound (455 Grams)|
|Sugar||1 Pound (455 Grams)|
|Chopped almonds||2 Ounce (60 Grams)|
|Grated nutmeg||1⁄2 Ounce (15 Grams)|
|Lemon||1 , rinded and juiced|
1. In a bowl, add apricots and soak them in little water. Leave them overnight. Drain the apricots and then chop them coarsely.
2. Chop dates, apples and raisins and combine them together. Add suet, currants, sugar, nutmeg, almonds and lemon to this mixture.
3. Combine well, and spoon this mixture into dry jars. Leave some space at the top of the jar. Seal the jar with cellophane disc, and cover it with paper circles. Tie the paper circles and keep the jar at cool place. This mincemeat mixture should be left undisturbed for about a month before using.
4. Use the apricot minced meat as stuffing for pies.