Today I've been making mincemeat! We use an old family recipe, which I've here made comprehensible by adding the bits that only our family understand without having them written down in red.
1/2 lb Brown Sugar
1/2 lb Currants
1/2 lb stoned raisins (in total 1 lb of currants, raisins and sultanas, in whatever proportion is in the cupboard, is what we use, and have done for as long as I can remember)
1/2 lb Bramley Apples, peeled and cored
2 lemons, grated rind, juice strained.
1/2 tsp mixed spice
6 oz suet
6 oz mixed peel
2 oz Blanched Almonds
Plonk to moisten (I used approx 1/2 wineglass each of rum and brandy. The plonk isn't in the original list of ingredients, but appears at the end of the recipe)
Mince: Raisins, peel, almonds, apples. Mix with rest.
Add plonk to moisten.
Here the original recipe ends. For completeness, seal in a big jar with greaseproof paper and a rubber band and leave to improve for a week or two.
 "I think this was my Mum's, as it's not too sweet," says my Mum. Oddly enough, it isn't too sweet.