The only thing I do differently is that I finely dice the apples as I prefer the consistency. However, I make micro-mince pies in petit four tins so the ability to scoop tiny portions is necessary. Halved and quartered is probably ok if you're planning standard mice pies although the stars on top might be a little uneven < shudders >
I'd like to clarify at this point that I am insane.
Hettie Potter?s suet-free mincemeat
Source: How To Be A Domestic Goddess by Nigella Lawson
Makes about 2kg
250g soft dark brown sugar
250ml medium dry cider
1 kg cooking apples, peeled, halved and quartered
1/2 teaspoon mixed spice
1/2 teaspoon ground cinnamon
250g currants
250g raisins
75g glace cherries, roughly chopped
75g blanched, chopped almonds
finely chopped rind and juice of 1/2 lemon
6 tablespoons brandy or rum
In a large saucepan, dissolve the sugar in the cider over a gentle heat. Add the roughly chopped apples to the saucepan. Add all the ingredients, apart from brandy/rum and simmer for around 30 minutes until everything has a pulpy consistency. Take off the heat and when it has cooled slightly stir in brandy/rum.
Store in sterilised jars with tightly fitting lids.