2 lbs of Granny Smith apples.
2 lbs of McIntosh apples.
2 medium lemons.
2 medium oranges.
2 ½ cups of dark or golden raisins.
1 2/3 cups of currants.
½ cup of diced candied orange peel.
1 ¼ cups of light brown sugar.
2/3 cup of dark rum or brandy.
¼ cup of distilled white vinegar.
2/3 cup of unsalted butter.
1 teaspoon of nutmeg, freshly grated.
1 teaspoon of cinnamon, ground.
½ teaspoon of cloves, ground.
½ teaspoon of ginger, ground.

Method:

Peel, halve and core the apples.

Grate the apples coarsely by hand or in your food processor.

Place the grated apples in a large non-reactive saucepan.

Grate the zest, then squeeze and strain the juice from the lemons and oranges; add the zest and juice to the pan.

Add all of the remaining ingredients and stir thoroughly to mix.

Bring to a simmer over a low heat, stirring occasionally.

Continue cooking for about 45 minutes, stirring frequently, until the mixture is reduced to a thick, jam-like consistency.

Allow the mincemeat to cool, then store in jars and refrigerate until needed.

More like this: Mincemeat Recipes.