I made my Christmas mincemeat. The recipe started out as one of Delia's, but nowadays it's more "fling a bunch of dried fruit, spices, nuts, sugar and suet in a bowl until you've got about 6lb. Add a slug of brandy. Add more brandy. Top up the brandy for good measure, then bung it in some jars". We like fresh cranberries in our mincemeat, and chopped pecans, prunes and apricots. And we use vegetarian suet so everybody can eat it.
The mincemeat mostly gets made into mince pies, but it's useful stuff to have around. You can also use it in tarts, to fill filo pastry parcels, I've also been known to stir it into hot porridge and it's excellent in baked apples.
The idea for the labels comes from the excellent Mrs Nesbitt, who seems to have fallen off my links list, so I'll replace her. There. That's better.