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.

This mincemeat will keep for a year in a cool, airy place.

Homemade Candied Peel

The fruit should be organic if possible, otherwise scrub the peel well.

5 organic unwaxed oranges 5 organic unwaxed lemons 5 organic unwaxed grapefruit (or all of one fruit) water 1 tsp salt 3 lbs (1.35kg) sugar

Cut the fruit in half and squeeze out the juice. Reserve the juice for another use, perhaps homemade lemonade. Put the peel into a large bowl (not aluminium), add salt and cover with cold water. Leave to soak for 24 hours.

The next day, throw away the soaking water, put the peel in a saucepan and cover with fresh cold water. Bring to the boil cover and simmer very gently until the peel is soft, about three hours. Remove the peel and discard the water. Scrape out any remaining flesh and membranes from inside the cut fruit, leaving the white pith and rind intact. (You could do the next step the next day if that is more convenient.)

Slice the peel into nice long strips.

Dissolve the sugar in 1½ pints (900ml/3¾ cups) water, bring it to the boil, add the peel and simmer gently until it looks translucent (30–60 minutes) and the syrup forms a thread when the last drop falls off a metal spoon. Remove the peel with a slotted spoon, fill the candied peel into sterilised glass jars and pour the syrup over, cover and store in a cold place or in a fridge. It should keep for between six and eight weeks or longer under refrigeration.

Alternatively, spread on a baking tray or trays and allow to sit and cool for 30 minutes to one hour. Toss in castor sugar and store in covered glass jars until needed.