Cranberry Mincemeat

Makes about 2kg

2 x 1 kg jars or 4 x 500g jars with lids or preserving covers

Method

1. Peel, core and dice the apples.
2. Pour ½ the brandy into the slow cooker with all the other ingredients.
3. Turn slow cooker on high.
4. Stir the contents and place on the lid. Cook for 1hr.
5. Stir and replace the lid. Turn to low and cook for 2 ½ hrs. Stir occasionally to prevent sticking. 
6. Once the cooking time is over remove the lid and allow to cool. Stir in the remaining brandy.
7. Spoon into sterilised preserving jars, place on an airtight lid. Store in a cool place until required for use.
8. Once opened store in the refrigerator and use in 1-2 weeks