300 ml (1 1/4 cups) sultana raisins
300 ml (1 1/4 cups) golden raisins
125 ml (1/2 cup) dried cranberries
125 ml (1/2 cup) mixed candied citrus peel
125 ml (1/2 cup) brown sugar
125 ml (1/2 cup) margarine or butter
5 ml (1 tsp) grated lemon rind (yellow part only)
30 ml (2 tbsp) brandy
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) ground cinnamon
2 ml (1/2 tsp) ground cloves
2 ml (1/2 tsp) ground ginger
2 ml (1/2 tsp) ground nutmeg
1 l (4 cups) blueberries, fresh or frozen
In a large mixing bowl, combine all ingredients except blueberries.
Stir in blueberries and let mixture sit overnight in the refrigerator to let flavours combine and raisins to plump.
If not using immediately, pack into sterilized jars and process, or freeze.
To use, spoon mixture into purchased or homemade tart or pie shells, filling two-thirds full. If desired, decorate with extra pieces of pastry cut into shapes. Bake in the bottom third of a 190 C (375 F) oven for 15 to 20 minutes or until pastry is lightly browned (a single-crust pie will take at least 10 minutes longer).
Makes about 1.75 l (7 cups) of mincemeat mixture.
Source: BC Blueberries.