Mincemeat:
175g - currants
175g - raisins
175g - sultanas
175g - dried cranberries
100g - mixed peel
1 - cooking apple, peeled, cored and finely chopped
125g - butter, cut into cubes
225g - light muscovado sugar
½ tsp - ground cinnamon
1 tsp - mixed spice
1 - Lemon (Juice and Zest)
200ml - Brandy or Whisky

Measure all of the ingredients except the alcohol into a large pan. Heat gently, allowing the butter to melt, then simmer very gently, stirring occasionally, for about 10 minutes. Allow the mixture to cool completely then stir in the brandy, rum or sherry. Spoon the mincemeat into sterilised jam jars, seal tightly, label and store in a cool place.

Combine with the Short Crust Pastry Recipe to form the pies:
https://www.nobadfoodlab.org/recipes/2021/1/10/short-crust-pastry