Best recipe for mincemeat that I have found

It's that time of year again.  I make mincemeat for Christmas mince pies once every 2 or 3 years and make enough for at least the next year as it really does improve with time.  I have found this recipe to be the absolute best - sweet, juicy and delicious without the usual bitter twang you can get from some recipes.  So I thought I would share (with thanks to Michel Roux)

Needs to be made at least 2 weeks before use to give it time to macerate.

225g sultanas

450g raisins

450g currants

450g beef fat finely minced or suet

1 large cooking apple, peeled, cored and grated

100g glace fruits (cherries, orange and angelica - vary according to your taste.  i use only cherries), finely chopped

350g soft brown sugar

1tsp grated nutmeg (you can used dried if you don't have fresh)

1tsp grated mace 

1tsp ground cloves

1tsp ground cinnamon

50ml cognac or rum

grated zest and juice of 1 lemon

Rinse the dried fruit, dry thoroughly and roughly chop the sultanas and raisins.  Put the beef fat or suet in a very large bowl, then add the dried fruit and all the other ingredients in the order listed, mixing with a spatula until well combined.

Cover with cling film and leave to macerate in a cool larder or the vegetable drawer of the fridge for 24 hours.  Pack the mincemeat into sterilised preserving or kilner jars.  Make sure there are no air pockets by pushing the mixture hard into the bottom of the jar and filling them to the brim.  Cover each with a waxed paper disc and seal the jars.  Store them in a larder or the vegetable drawer of the fridge until you're ready to make your pies.

Fill the pastry cases with the mincemeat and cook for as long as it takes your pastry to do.  About 15 mins for your average size mince pie.