Low- fat mincemeat

I'd intended to start pruning the apple trees today but it was bitterly cold out. Just harvesting some leeks and parsnips from the garden for Sunday lunch was quite enough of the outside for me, thank you very much. Instead I stayed in the warmth of the kitchen. Now that it's December it's time to start preparing for Christmas. I brought in a bucket of Bramley apple windfalls, just the thing for making mincemeat. I make a low-fat recipe every year, mindful of the fact that we shall be stuffing ourselves with chocolate, cream and other delights throughout the holiday season!

Ingredients
2lbs cooking apples peeled and finely chopped
1lb mixed fruit, currants, raisins, chopped apricot etc.
1 teaspoon cinnamon
1 teaspoon allspice
2oz slivered almonds
2 lemons rind and juice
6oz soft dark sugar
a slug of brandy or apple juice or whatever you fancy.

Melt the sugar in the liquid/juice and add the chopped apple. When the sugar has dissolved add all the other ingredients and bring to the boil. 

Simmer for half an hour until you have a soft mash. 

Bottle while hot. This quantity made the five jars of mincemeat pictured, but it is easy to double up on the recipe if you want to have more. It will keep for a couple of months in a cool place but doesn't have the long shelf life of a recipe that includes fat.