Apple, cherry and toasted hazelnut mincemeat

Method

1. Peel then finely grate the apples into a large bowl. Mix in the lemon and orange zest and juice.
2. With scissors, snip the dried apricots, dates and cherries into small pieces, then add to the apple. Cut the ginger into small pieces with a knife and add to the bowl. Add the chopped peel and the remaining ingredients and, with two big spoons, mix everything together. cover with a cloth and leave to stand overnight.
3. The following day, sterilise your jars and lids. Wash them with hot, soapy water, drain and place them on a baking tray in the oven for 30 minutes at 140°c/fan120°c/gas 1.
4. Give the mincemeat a stir, then spoon into the jars. Cover with wax discs, then seal with the lids. Label (the kids could make fabric covers and ribbon-ties, too) and store for as long as possible before using (it should keep until next christmas).