For WandaFish :) if it is good enough for Lois (or her husband) it is surely good enough for me!
NZ Christmas Mincemeat
175g seeded raisins
100g mixed peel
30g almonds blanced, peeled and finely chopped
grated zest and juice of 1 lemon
grated zest and juice of 1 navel orange
1/4 cup brandy
1/4 cup medium sherry
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground ginger
150g dark brown sugar
2 large ripe bananas
Put the seeded raisins, sultanas and peel in a processor and pulse until roughly chopped. Tip out into a large bowl and add the currants, almonds, zests and juices, brandy, sherry and spices. Melt the butter in a large frying pan over a moderately low heat and use a wooden spoon to stir in the brown sugar. Peel the bananas and slice finely. Add to the butter and sugar and stir with a wooden spoon. As the bananas soften crush them into the butter and sugar mixture. Continue cooking for several minutes until the mixture is thick and smooth. Add this mixture to the remaining ingredients. Stir well and cover. Leave at room temperature and stir again the next day before putting in a covered plastic container in the fridge. If possible store for days or weeks before using. (Not in my last minute house!) Makes enough for 3 dozen mince pies.
I also like the tradition that you can count on a happy month for every Christmas mince pie you eat in a different house (or cafe). 55,56,57..... just kidding!