Traditional British Boozy Mincemeat - Fat Free - cooking recipe

Ingredients

3/4 pint of strong cider
1 lb soft dark brown sugar
1 lb cooking apple, cored & chopped
1 teaspoon ground mixed spice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 pinch ground cloves
12 ounces currants
12 ounces raisins
8 ounces sultanas
4 ounces glace cherries, finely chopped
4 ounces candied peel
4 ounces almonds, finely chopped
1 orange, juice and zest of
1 lemon, juice and zest of
1/4 pint brandy or 1/4 pint rum

Preparation

Put the cider and sugar into a large saucepan & heat GENTLY until the sugar has completely dissolved.
Stir in the rest of the ingredients, except the brandy or rum and slowly bring to the boil - stirring ALL the time!
(Please note it is not necessary to peel the apples - just core and chop them up finely.).
Lower the heat and partially cover the saucepan and simmer gently for 30 to 45 minutes.
Remove from the heat and leave it to become completely cold.
Stir in the brandy or rum and then spoon into cold, sterilised jars, making sure that the mincemeat is packed down firmly with NO space or air bubbles.
Cover with waxed discs and TIGHT fitting lids.
N.B. Kilner jars can be used too - make sure that the rubber seals are new & not perished!
GIFT IDEAS:
Design and hand write some labels - or use a Christmas template!
Make some paper or pretty material lid caps/covers. Secure with an elastic band & add a ribbon or raffia.
Hang a gift label and a scone, cookie or pie cutter from the ribbon - the same size as your mince pie tin shapes and you have a great home-made gift for someone!
I sometimes add a recipe card too, mince pies OR a mincemeat cake & mincemeat oat slices - look out for them as they are also posted on RecipeZaar too!