Recipe by Eve Cottom
"My Mum's recipe from Lancashire, UK. I have taken over the yearly family tradition for making mincemeat. You will want to make this early- to mid-November to allow it to ferment and the flavors to mingle in time for Christmas."
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candied mixed fruit peel
For making a year ahead I would soak all the dried fruits in sloe gin overnight and replace the almonds with one pound of chopped dates.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
Calories from Fat: 91
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