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Mix all the ingredients, except for the brandy, thoroughly together in a large mixing bowl. Then cover the bowl with a clean cloth and leave overnight or for 10 hours for the flavours to intensify. Cover the bowl with foil and cook in the oven for 3 hours if possible at 120C. Remove and allow to cool, stirring from time to time to ensure the melted suet coats all the ingredients. When the mincemeat is cold stir in the rum or brandy and pack into jars. Store in a cool, dark larder or cupboard. It will last a few years, but is best used within six months.
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Japanese VG-MAX steel santoku for precision slicing and dicing
Stiff boning blade for precise butchery work
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Japanese VG-MAX steel santoku for precision slicing and dicing
Stiff boning blade for precise butchery work