Fills 18 pies
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- In a large saucepan, combine all the ingredients except the brandy, if using.
- Heat gently until the butter and sugar have melted, then simmer over a low heat, stirring occasionally, for 10 minutes. Remove from the heat and set aside to cool completely.
- Stir through the brandy, if using, then spoon the mincemeat into sterilised jars and seal tightly.
- Label and store in a cool, dark place for up to six months. Once open, store in the fridge for up to one week.
Per serving: 347kcals, 14.5g fat (8.1g saturated), 53.3g carbs (27.9g sugars), 3.9g protein, 4.1g fibre, 0.097g sodium
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