[Poolfield2]

1lb cooking apples, peeled and chopped.
1lb mixed dried fruit
4 oz muscavado sugar
1 teaspoon mixed spice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 pint dry cider (apple juice is ok)

Bung the lot in a pan and bring to the boil. Simmer gently til thick enough. Store in freezer til you need it, I usually put it in 1lb lots. Will keep in sterile jars in fridge for a couple of months.

Smells absolutely fabby, enjoy

[Val H]

Thanks for e-mailing it as well. Don't know what the problem is with you doing it through the site though - will have a look. Mind if I call it Suet-Free Mincemeat? :salut:

[Val H]

It seems to be working OK through the site. John's suggestion is that perhaps you've got javascript disabled?

[Poolfield2]

That's fine Val, as to my Javascript, I've no idea and wouldn't know how to find out but I'm happy to keep emailing.

[chrissie B]

i just did the Delia one that you cook in the oven very slowly , it smells wonderful
Chrissie b

[compostqueen]

Nasty suet :!:   I think suet puds are luvly, sweet or savoury, bring em on  

[Val H]

Me too. And for dumplings. Obviously Poolfield2 doesn't tho!

[Poolfield2]

:puker: I hate the idea of grated up beef fat in a sweet pastry, or indeed in anything :!:

[Val H]

Could try the vegetarian suets that are available. They don't make very good "dumplings" but are probably OK in sweet puddings.

[Poolfield2]

I have used that in a suet pastry, it's ok but with the mincepies I just don't see the point of adding fat when there is already fat in the pastry.

[jennyb]

Re: veggie suet - have a look at comment 3, 5, 6 and more probably here

http://www.bbc.co.uk/blogs/theoneshow/onepassions/2008/11/who-still-uses-suet.html