The ultimate mince pie recipe

The best mincemeat ever

Makes about 2 x 450g/1 lb jars

This mincemeat is more like a thick paste so it holds its shape and consistency when heated. It has a tart citrus flavour making it taste doubly refreshing.

Ingredients

Preparation

Wash the lemon and boil it whole in a saucepan of water for about 1 hour or until soft. Allow to cool and cut in half. Keep the juice, rind and skin but discard the pips.

Place the lemon, rind, skin and juice in a food processor along with the raisins, sultanas, mixed peel, unpeeled apples and process to a thick paste. Don't process the currants.

Tip the paste into a large bowl and add the currants, sugar, suet and spices. Mix well and pour in the whisky and rum. Store the mincemeat in jars or plastic containers in the fridge and it will keep for months.