I have plenty of suet in the freezer, but this style of mincemeat does not require any, making it perfect for a water-bath canner. I didn't bother with mine, as they'll get stored in the freezer and fridge, but if you decide to preserve any thirty minutes in a water-bath canner for quart sized jars ought to do it.
You Will Need:
4 large apples, pared and diced
1 pound fresh cranberries
12 ounces chopped dried apricots
1 lb. dark raisins
1 lb. sultanas
1/2 cup candied ginger peel
1 cup candied orange and lemon slices (or just candied peel if that's what you have)
1/2 lb. dried currants
2 medium oranges, ground (seeds removed)
2 large lemons, ground (seeds removed)
2 cups brown sugar
2 tablespoons mixed spice
1 teaspoon ground ginger
1 quart apple juice (or cider if you have it)
3/4 cup brandy
1/2 cup apple brandy
Mix everything except the booze in a large stock pot and bring slowly to a boil over medium heat, stirring until sugar dissolves. Reduce heat to simmer, and cook until thick-about 1 hour. Remove from heat, stir in booze, and return to heat. Simmer 30 minutes longer, or until most of the liquid has been absorbed.
Pack into hot, sterilised quart jars leaving 1/2 inch headspace. Remove air bubbles, and adjust caps. If canning, do 30 minuttes in a water bath canner, or store in fridge if planning to use soon. Makes about 3 1/2 quarts.