Metcalf's Mincemeat and Nigella's Star Topped Mince Pies

Me and my Mum love to make our own mincemeat at Christmas, it smells amazing, it makes a lovely gift and you can have mince pies for as long as it lasts! We save all our jars the rest of the year so we have plenty for this mincemeat and other jams and chutneys. My favourite mince pie recipe is from Nigella Christmas, which can be found on her website here, and her Cranberry Studded Mincemeat Recipe is in the cookbook and here



Nigella's Mince Pies, above

Metcalf's Mincemeat

Makes 2.5kg, 5 x 500g jars

175g suet
1.6kg mixed dried fruit
225g glace cherries
1 large eating apple, peeled cored and grated
100g chopped almonds
450g dark brown soft sugar
1tsp ground nutmeg
1 tsp ground cinnamon
1 lemon zest and juice
300ml brandy, whisky or sherry

Sterilise your jars by washing them in hot soapy water, the putting them upside down on a tray into a 160 degree C oven for 30mins, or run through a hot dishwasher cycle.
Mix all the ingredients together (we use two large bowls)
Cover with a tea towel and leave for two days, stirring twice a day
Spoon into the jars and leave to mature for 1 week before using in your beautiful mince pies!