This is my speedy mincemeat recipe for people who are not fans of raisins and sultanas, it's vegetarian friendly to boot and, as there's no need to soak the fruit overnight, it couldn't be simpler.

150g Dried Cranberries

200g Dried Figs, chopped

150g Preserved Maraschino Cherries, chopped

150g Dried Cherries

100g Candied Citrus Peel

100g fresh Physalis, chopped

100g of fresh and finely chopped apple

50g Dried Strawberries

50g Flaked Almonds

125g Butter, cubed

225g Light Muscovado Sugar

1/2 tsp Cinnamon

1 tsp Mixed Spice

150ml Ginger Wine

50ml Kirsch

Put all the ingredients, apart from the alcohol, in a large heavy bottomed saucepan and heat, ensuring all the butter melts. Cook for a further ten minutes, then remove from the heat and leave to cool completely before adding the booze. Spoon it all into a sterilised jar and store in a cool dark place. It's perfect for regular sweet shortcrust mince pies, or try with a lovely frangipane topping.