The ingredients for mincemeat are more or less the same as those for Christmas pud without the egg or flour.
A little chopping and then it is simply a matter of mixing it altogether. I use my hands.
I use Delia's recipe , replacing the currants with dried apricots and adding some glacé cherries. Mincemeat is a very flexible thing. If there is something you don't like then leave it out and add something you do.
Delia warms her mincemeat in a low oven to melt the suet thus coating each piece with fat. This stops it fermenting.
I made five jars. Not nearly enough.
I use it in pies, crumbles, on vanilla ice cream, to fill pancakes and dolloped on porridge.
I will have to make some more.
Do you know what? I have just realised that I forgot to add the brandy. I will have to tip it all out of the jars, add the brandy and repot.