Cider Mincemeat from The Complete Book of Home Preserving by Mary Norwak
Peel and core the apples. Chop them in small pieces and put them into a pan. Use large raisins and cut out the stones. Put into the pan with the apples, currants, sugar, spices, cider, grated rind ...
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Ingredients
- 3fl.oz/75 ml dry cider
- 1 lemon
- 3 oz/75g butter
- 1 tablespoon brandy
- 6 oz/150g currants
- 12 oz/350g stoned raisins
- 12 oz/300g cooking apples
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 6 oz/150g soft brown sugar
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