Lots of cooking apples mean trying to think of lots of different ways to cook and store them.
We always make mincemeat, and at this time of year we are often polishing off the previous years jars before making some more.
Recipe:
3/4 lb currants, 1/2 lb sultanas, 1/2 lb raisins, 1/4 lb mixed peel, 2 oz flaked almonds, 2 oz glace cherries, 3/4 lb suet, 2 1/2 lb apples (grated), 14 oz demerara sugar, 1/4 of grated nutmeg, 1 lemon rind and juice, 1/4 tsp salt, 1/4 tsp mixed spice, 1/4 tsp cinnamon, 1/3 cup whiskey.
Put all the ingredients in a bowl, and cover. Leave in a cool place for two days, stir several times. We use vegetable suet now, but I'm sure Grandma would have used beef suet.
Pot and cover. Not sure what we'ld do without a certain brand of mayonnaise jars. They are a great size to recycle and use for pickles and mincemeat.
The mincemeat easily lasts twelve months but it is unusual to have very much left by the following year.
So, with some we'ld made earlier the mince pies are cooked, iced and quickly devoured and it's not even December!
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