This mincemeat recipe is enough to make at least 5 - 6 dozen mince pies. I store it in the fridge and if I have any left over after the festive season, I freeze it and use it to make fruit muffins.
Put the raisins, sultanas, currants and glaced cherries in a large bowl, with the Sherry or rice vinegar. Mix well. Cover and leave in a cool place, stirring occasionally, for 4-6 hours or overnight, if you prefer.
Blanch the chopped apple in boiling water for 2 minutes. Drain well. Add to the soaked dried fruit mixture with the mixed spice and nutmeg, stirring well.
Put the sugar, orange juice, water and butter into a saucepan. Heat gently, stirring frequently, until the sugar has dissolved. Add to the fruit mixture and stir well to combine thoroughly.
Pack into sterilised jars. Seal and label.