- 2 lemons
- 6 clementines
- 150 g dried apricots
- 100 g dried cranberries
- 200 g raisins
- 200 g unrefined light muscovado sugar
- 2 eating apples
- 1 heaped teaspoon cinnamon
- 1 heaped teaspoon ground nutmeg
- 150 g vegetable suet
Finely grate the lemon zest, plus the zest from 2 of the clementines. Roughly chop the apricots and cranberries. Coarsely grate the apples.
Add the lemon and clementine zest to a bowl and squeeze in all the clementine juice.
Stir in the dried fruit, sugar, apples and spices, followed by the suet, then mix until combined.
If making your mincemeat for this December, store it in an airtight container in the fridge for up to three weeks. Alternatively, spoon it into sterilised jars and store in a cool place for up to a year.