I have sat in my kitchen at the moment a bowl of Christmas goodies. I had hoped to have enough mincemeat left from last Christmas but had suddenly realised I needed some more. It's takes a week or so to mature so I needed to get on with making it.
The mincemeat I am making this time is quite a luxurious mix. It is cherry and walnut and a firm favourite in our house.
The main reason I save it as a special one is that it contains half a pint of brandy!
All the fruit, spices, sugar and brandy are all mixed up and ready to sit.