Mincemeat often requires an overnight soak in the alcohol, often brandy, to plump up the dried fruit. Some recipes require a cooking stage, to heat the mincemeat through and help to seal the jars.

The cooked streusel freezes very well – always serve warm with cream or brandy butter. For the mincemeat, place the currants, raisins, sultanas, cranberries, apricots, mixed peel, apple ...