Ingredients:
1 1/2 cup shredded suet (or 1/2 cup butter, softened)
1 cup mixed candied peel
1/4 cup grated lemon rind
3/4 cups lemon juice
3/4 cups apple cider
3/4 cups apple juice
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon salt
1/2 cup rum
Method
In Dutch oven, combine apples, raisins, lexia raisins, currants, brown sugar, suet, candied peel, lemon rind and juice, cider, cinnamon, nutmeg, cloves, allspice and salt; bring to boil.
Reduce heat and simmer until thickened and syrupy, about 45 minutes. Stir in rum; let cool. (Make-ahead: Refrigerate in airtight containers for up to 3 weeks or freeze for up to 3 months.)
borrowed from:https://www.canadianliving.com/food/recipe/classic-mincemeat