For those who do not intend to keep the mince meat for long I have found another highly successful recipe from the West Country. It can be used as soon as it has cooled down and is quite different from any shop bought mince meat in a very good way. Particular good in a large open tart topped with thinly sliced apple and brown sugar.

350g of your favorite sharp apple peeled and grated (cooking apples are good as are sharp Braeburns and Cox’s apples)
350g raisins
1 lemon
150g currants
150g dark brown sugar
2 tsp cinnamon 1tsp ground cloves
1tsp ground nutmeg
75g butter
150ml dry cider Brandy or rum or cider brandy to taste

Grate the zest from the lemon and extract the juice, mix with the apple, dried fruit sugar spices and cider. Bring to slow simmer for 30 minutes occasionally stirring to make sure it doesn’t catch on the bottom of the pan. Take off the heat and add enough alcohol to moisten without making it too soggy. Allow to cool before making your pies it can be stored in the fridge in a covered container for at least two weeks

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