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Recipe by Ruth Watson

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1. Wash the dried fruit thoroughly in a colander under the cold tap (you may find it easier to do this in batches) - whatever it says on the packet, washing the fruit is something I've (Ruth Watson) always done. Tip the fruit on to clean tea towels and dry by patting in the cloths.
2. Put the dried fruit in a very large bowl with the apples, suet, almonds, sugars and spices. Grate the zest of the lemon into the bowl, then squeeze in the juice. Tip in the peel and the alcohol.
3. Mix all the ingredients very thoroughly - it's easiest to do this with your (very clean) hands.
4. Cover and leave to stand for 24 hours, asking the family to stop and give it a good stir with a spoon when they pass by.
5. Pack the mincemeat into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with greaseproof paper jam covers. Seal the jars tightly and store in a cool place. The mincemeat will last from one year to the next, but's best used within 6 months.

'The mincemeat is lovely, and it's worth making extra to give as Christmas presents.'

Latest comments and suggestions

• mandy treats

  07 November 2007

  mandy treats commented on this recipe

  I left out the nuts so everyone can eat it, using vegetrian suet is even better and no rind cos I hate the stuff. Still tastes wonderful as I have been making this for years, though without the liqueur which will add to this year's batch

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• mandy treats

  07 November 2007

  mandy treats commented on this recipe

  PS That should have read "no mixed peel"

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• chrisfiggy

  19 November 2007

  chrisfiggy commented on this recipe

  i have been using this recipe since it was first in the good food magazine and it always gets rave reviews especially when used in the easiest wver mince pies!!

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• chrisfiggy

  02 December 2007

  chrisfiggy rated this recipe

  

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• RioRita

  04 December 2007

  RioRita rated and commented on this recipe

  

  So easy to make and tastes much better than any you can buy. You do need a very big bowl to mix it in though!

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• Janes Recipe

  10 January 2008

  Janes Recipe commented on this recipe

  I really enjoyed this and found it so easy to throw together. By far the nicest yet and will definitely make it again

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• Janes Recipe

  10 January 2008

  Janes Recipe rated and commented on this recipe

  

  I really enjoyed this and found it so easy to throw together. By far the nicest yet and will definitely make it again

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• Janes Recipe

  10 January 2008

  Janes Recipe rated and commented on this recipe

  

  I really enjoyed this and found it so easy to throw together. By far the nicest yet and will definitely make it again

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• Samantha

  18 November 2008

  Samantha commented on this recipe

  This was really easy to make, took no time at all, and made lots so there is plenty to give friends. Haven't tasted it yet as I'm allowing to mellow for a month as suggested, but it smells fabulous. The only thing I would say is that on an appearance level it seems very heavy on the 'suet' and looks like it has much more in than the mincemeat you would buy.

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• Good grub

  23 November 2008

  Good grub rated and commented on this recipe

  

  Very easy to make and tastes divine. Following the comments above, I missed out the nuts and used just one box of veg suet to cater for my family's needs. And yes, you need a very very large bowl to mix it in!

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• Judith

  12 October 2009

  Judith commented on this recipe

  Made this for the first time last year and am about to make again to allow plenty of marinating time. Thought I'd have loads last time but it was so scrummy that everytime I made a batch of pies they dissappeared so it didn't last long. I used all the ingredients and it did appear a bit 'suety' to the eye but the above testifies to that fact that it tasted divine so dn't be put off. I also added a little extra of all the alcoholic liquids as I'm a bit nuts that way (also make Orlando Murrin's Christmas cake that has loads of port in it). I was afraid it might make it a bit too runny but it didn't.

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Ingredients

• 500g currants
• 500g muscatel or Californian raisins (or a mixture)
• 500g sultanas
• 500g Bramley apples , peeled, cored and chopped fairly small
• 2x250g boxes shredded beef suet
• 100g whole blanched almonds , coarsely chopped
• 350g natural demerara sugar
• 100g dark muscovado sugar
• 1 rounded tsp ground cinnamon
• 2 rounded tsp groud mixed spice
• 1 large, juicy lemon
• 250g whole mixed peel , chopped into small dice
• 125ml dark rum
• 125ml Disaronno Originale liqueur Disaronno
• 175ml French brandy

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Difficulty and servings

Makes about 3.5kg/7lb

Preparation and cooking times

Prep 30 40 mins

Plus 24 hrs standing time

Ingredients

• 500g currants
• 500g muscatel or Californian raisins (or a mixture)
• 500g sultanas
• 500g Bramley apples , peeled, cored and chopped fairly small
• 2x250g boxes shredded beef suet
• 100g whole blanched almonds , coarsely chopped
• 350g natural demerara sugar
• 100g dark muscovado sugar
• 1 rounded tsp ground cinnamon
• 2 rounded tsp groud mixed spice
• 1 large, juicy lemon
• 250g whole mixed peel , chopped into small dice
• 125ml dark rum
• 125ml Disaronno Originale liqueur Disaronno
• 175ml French brandy

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