Here's my recipe for Christmas Mincemeat. You'd do best to make this about 2 weeks before Christmas, or earlier, as Mincemeat needs time to mature and get all funky.
I don't like the stuff myself, but I have done this recipe a couple of years in a row, and it's proved quite well liked with relatives and such.
This recipe makes bloody loads of Mincemeat, so make sure you've got a good few empty jars.
675g Cooking Apples
450g Seedless Raisins
450g Shredded Suet
450g Soft Brown Sugar
225g Candied Peel
50g Flaked Almonds
The Juice and Grated Zest of 1 Lemon
The Juice and Grated Zest of 1 Orange
5 tbsp Rum or Brandy (I use Dark Rum, as for some reason I have a big bottle of it in my cupboard)
1/2 tsp Ground Mixed Spice
1/4 tsp Ground Cinamon
1/4 tsp Ground Ginger
Pinch Ground Nutmeg
Mix everything EXCEPT the booze together in a big bowl. Heat at about 180C in the oven for about 25 mins.
Leave to cool, then mix in the booze.
Cover and leave to stand for at least 2-3 days, then scoop into jars and leave to mature for about 2 weeks.
So there you go, make that and leave it to get funky.
I'll be posting a recipe for mince pies in about two weeks.