Makes enough for three 500g Le Parfait jars.

• 250g/2 cups currants
• 250g/2 cups raisins
• 250g/2 cups sultanas
• 200g-250g/ 2 cups Bramley apples, peeled, cored and shopped into small pieces
• 200g/2 cups suet
• 150g/1 heaped cup blanched almonds, roughly chopped
• 175g/1 cup demerara sugar
• 50g/third cup dark muscovado sugar
• ½ rounded teaspoon ground cinnamon
• 1 rounded teaspoon ground mixed spice
• A grinding of nutmeg
• 1 lemon, rind and juice
• 1 orange, rind and juice
• 125g/1 cup mixed peel, chopped into dice
• 250ml whisky

Mix together the dried fruit, chopped apple, suet, chopped almonds,, mixed peel, cinnamon, nutmeg and mixed spice. Grate the zest of a lemon and orange into the bowl, then squeeze and add the juice. (A warmed fruit gives more juice.)

Add the whisky and give everything a good mix. Clean hands are easiest. Cover and leave for 24 hours, giving it all an occasional stir.

Pot the mincemeat up into sterilised jars. Leave to mature for 2-6 weeks and use within 3 months – or freeze.

Bake.