Ballymaloe Mincemeat — Gluten Free

Makes 3.2 kilograms approx.

2 Bramley apples 2 organic or organic unwaxed lemons 450g (1lb) beef suet minced (see thrifty tip) Pinch of salt 110g (4oz) homemade candied peel (see recipe below) 2 tbsp orange marmalade 225g (8oz) currants 450g (1lb) sultanas 900g (2lbs) Barbados sugar (moist, soft, dark-brown) 62ml (2½ fl oz) Irish whiskey

Core and bake the whole apples in a moderate oven, 180C/350F/gas mark 4, for about 45 minutes, then allow to cool. When they are soft, remove the skin and mash the flesh into pulp. Grate the rind from the lemons on the finest part of a stainless steel grater and squeeze out the juice and stir into the pulp. Add the other ingredients one by one, and mix everything thoroughly as you do so. Put the mixture into jars, then cover with jam covers and leave to mature for two weeks before using.