War Time Mincemeat for these hard times

 Mincemeat

1⁄2 – 3⁄4 lb. mixed dried fruit
4 oz. apples or 2 oz. dried apple rings 3-4 oz. sugar
2-4 oz. suet or melted margarine
2 level tablespoons marmalade

1⁄2 level teaspoon cinnamon

1 level teaspoon grated nutmeg

1⁄4 level teaspoon salt

4-6 tablespoons, rum, sherry, stout or ale

A few drops of rum essence - if stout or ale is used

1⁄2 level teaspoon mixed spice
Mince the fruit and apples or chop finely. Add the other ingredients and mix very

thoroughly. Put into small jars and tie down securely. Store in a cool dry place. If the larger quantities of fruit, sugar and fat are used, this should keep 12 months, but will not keep more than 10 days with the smaller amounts

Ministry of Food

Making the mincemeat in advance reduces the Christmas workload and enables smaller batches of mince pies to be easily made so they are always fresh. Apples can be stored for quite some time but it is quite tricky unless you have the right place to store and know how to look after them. Those lucky enough to have an apple tree in the garden, or access to one, would dry apple rings in a very low oven for winter use or as a treat for the children.

1⁄2 – 3⁄4 lb. mixed dried fruit
4 oz. apples or 2 oz. dried apple rings 3-4 oz. sugar
2-4 oz. suet or melted margarine
2 level tablespoons marmalade

John Harrison - Rationed Christmas