A recipe for mincemeat that you can easily adapt to suit varying tastes and what you have available in the cupboard. The chilli and chocolate take homemade mincemeat up a level, giving extra depth and spice, without either being easily identifyable.
Place all of the ingredients into a large glass bowl or pottery basin and give a good stir.
Cover with a plate and leave to marinade for at least 24 hrs but preferably five days, stirring on a daily basis.
Spoon into sterilised jars, cover with waxed paper discs and store in a cool dark place until ready to use or give away.
Notes
Best made a few weeks before Christmas and if stored well, should last a year.24 hrs for soaking is the minimum time. I soak my mincemeat for 5 days, giving it a good stir every day.Enough to easily fill 4 1 lb jars or 3 ½ litre kilner style jars.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.