Mincemeat

Combine all ingredients with the exception of the brandy in a large bowl. Stir throughly to ensure that everything is properly mixed. Cover with a clean cloth and leave the mixture in a cool place overnight.

Preheat the oven to 120°C.Cover bowl and place inoven for 3 hours, remove the bowl from the oven. The mince will look like its swimming in fat.

As it cools stir so that all the fuit will be evenly coated. When the mincemeat is cool, add brandy and stir. Pack in sterilized jars.

Stor in a cool dark place.

Norwegian ingredients:

Suet: talg

Candied peel: Sukat

Currants: Korinter