225g soft dark brown sugar
200 ml apple juice
900g cooking apples, peeled and finely chopped
1 tsp mixed spice
1 tsp powdered cinnamon
50g slivered almonds
grated rind and juice of a lemon.
Melt the sugar in the apple juice. When completely dissolved add everything else, bring to the boil and then simmer for half an hour until you have a soft mash.
Bottle while hot into sterilised jars. Fills about five jars.
I like to add a splash of brandy or cointreau to each jar for a little extra flavour.
Because this recipe doesn't contain the usual suet it is not a long keeper but will be fine for a couple of months in a cool, dark place.
(The doctor phoned today and apparently I'm all but rattling with gall stones. Unless someone can give me a fat-free pastry recipe for pastry there will be no mince pies for me!)