In the good old days minced beef was the main ingredient for mincemeat - though an American recipe I saw recently required minced ox tongue. I felt that either would have minority appeal and opted for this very tasty version - one that does not leave me uneasy about making it well in advance of Christmas.

Mincemeat requires at least 2 weeks of storage before you use it but I make mine in October to give it plenty of time to develop its flavour. We have lots of organic dried fruits available in our shops for Christmas cookery - and make our own mincemeat in the Riverford kitchen if you really can't be bothered to make your own but want the next best thing to homemade!

Ingredients - makes approx 4 jars

225g raisins
225g currants
225g sultanas
100g chopped mixed peel
100g dried cranberries (optional)
50g almond slivers
100g shredded suet (or vegetarian suet)
200g dark brown sugar
1 bramley apple, peeled, cored, grated
juice and grated zest of 1 orange & 1 lemon
1 tsp mixed spice
6 tbsp Somerset Pomona (or brandy)

Method

Combine all ingredients in a large ovenproof bowl and cover with cling film, leave to stand in a dark, cool place for 24 hours.

Preheat the oven to 120°C.
Remove the cling film and cover lightly with foil and cook for about 3 hours in this gentle oven. Remove and stir again as it cools then tightly pack into cooled, sterilised jars (wash them thoroughly and stand in 120°C oven for 15 minutes to sterilise). Cover with waxed discs and lids and store in a cool, dark place until Christmas.