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Five tried and tested Christmas recipes

CL-Raecheybaby's homemade mince meat

'I make this mince meat every year. You need to put it together at the beginning or middle of November as it has to brew/infuse for three weeks before you can make mince pies.

I take about three biscuit boxes full to work on the last day before the Christmas holidays and I usually only return with the empty boxes and a few serviettes!'

Ingredients:

• 1/2 lb shredded beef or vegetable suet
• 4 cups seedless raisins
• 2 cups dried currants
• 1 cup coarsely chopped almonds
• 1/2 cup coarsely chopped dried figs (optional)
• 1 & 1/4 cup mixed peel
• 4 cups coarsely chopped, peeled and cored cooking apples
• 1 & 1/4 cups sugar
• 1 tsp nutmeg
• 1 tsp mixed spice
• 1 tsp cinnamon
• 1/2 tsp cloves
• 2 & 1/2 cups brandy
• 1 cup dry sherry

Instructions:

1. All together in a BIG bowl, pour over the alcohol, mix up and keep cool, but not in the fridge for three weeks.
2. Stir once a week, and top up the alcohol as needed. Then seal in sterilised jars and use within three months.
3. This does make the best tasting mincemeat I've ever tried, I hope you enjoy it too.

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