Sterilise some jars , & while they are still hot , add the mincemeat. Leave for about 4 weeks before using. This is my own recipe that I have adjusted over the years. This will keep for quite some time. I use this all through the year, not just in the festive season.It is delicious used instaed of jam when you make small tarts.
MethodSoak the cranberries in the spirits for 2 to 4 hours.
Put all the other ingredients in a large bowl , add the soaked fruit, & leave for 24 hours, stirring a few times.
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