Mincemeat

Begin by soaking the raisins and currants in the brandy and lemon juice. Leave them for 1 hour to plump up. Afterward, drain the fruits, but remember to keep the brandy for later use.

Combine all the ingredients in the order listed. Once everything else is well mixed, stir in the reserved brandy.

Spoon the mixture into sterilized jars, pressing down to remove any air pockets. The simplest method to sterilize jars is to wash them in a dishwasher on the hottest cycle.

Seal the jars and let the mincemeat rest for at least two weeks before using. It can be stored in the refrigerator for up to 6 months.