This a good, seasonal group activity, that requires no cooking until it's made into mince pies. This recipe is particularly delicious and not overly sweet. If made with brandy, mincemeat will keep for many months, as the brandy and sugar act as preservatives; if made with fruit juice it must be used within a few days. Quantities here make about 1 3/4 kilos.
While nurseries may prefer the fruit juice option, the amount of brandy in each raw mince pie is only about 1.7ml, according to my calculations, and as cooking (and cooling) partially destroy alcohol, the amount surviving should be minuscule and physically harmless. However, staff would, of course, also have to take into account the views and cultures of any families who forbid alcohol entirely.
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