Traditional mincemeat

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• Danceydoo

  05 November 2009

  Danceydoo rated and commented on this recipe

  

  forgot to rate - 5 out of 5 from me

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• lemony

  25 November 2009

  lemony commented on this recipe

  hi, i'm just wondering how ahead of christmas mincemeat should be made?

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• katyarepina

  09 December 2009

  katyarepina commented on this recipe

  sorry for a silly question but mince pies were new to me but what does suet have to do with sweet Xmas treat?and if i make it without it is that going to make a huge difference to the taste?ta

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• Red

  09 December 2009

  Red commented on this recipe

  Hi Katyarepina, Suet is traditionally included in mincemeat (it's the MEAT part) but if you prefer not to include it, that's fine - it gives a mild oilyness to the flavour which is important, but you can substitute a little butter, or if you're looking for vegan recipies, include a little soya butter - Nature Balance is a particularly good one (not sure if you can get that brand in the UK, but it's available in Canada...) or anything that doesn't have a strong "soy" flavour to it. Whatever you include, remember to not exceed the quantity in the recipe that is given for suet - it will get too oily and taste funky. Cheers!

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• candicegallab

  09 December 2009

  candicegallab commented on this recipe

  helllo, just made this, i know it says can keep in the fridge for upto 6 months, but if you are just storing it for a short time, should it be left out? thanks in anticipation

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• seggy muldoon

  13 December 2009

  seggy muldoon commented on this recipe

  Great

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• Minimel

  27 December 2009

  Minimel rated this recipe

  

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• MrsB

  07 March 2010

  MrsB rated this recipe

  

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• Lou'sRecipes

  22 August 2010

  Lou'sRecipes rated and commented on this recipe

  

  I made this for Christmas last year and it went down a treat with my family. I am planning on making a bigger batch this year as I ran out on Christmas Eve and had to resort to using a jar from the supermarket. It has to be said the bought stuff wasn't a patch on this.

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• Magic Rocket Day Nursery

  12 September 2010

  Magic Rocket Day Nursery rated and commented on this recipe

  

  A lovely recipe to use with children, we made this in the nursery with the children and omitted the brandy. The children enjoyed mixing it with their hands and packing it into one large jar ready to use. We used it shortly afterwards to make mince pies. I didnt think it would keep properly without the brandy.

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• Debbie

  29 September 2010

  Debbie rated and commented on this recipe

  

  made this last year made it about 2 months before xmas it tasted great will be making more this year

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• Emma

  24 October 2010

  Emma commented on this recipe

  You can use vegie suet if you don't want to use beef and I added cranberries as well, which were lovely and very festive. If you are taking out the Brandy replace it with orange juice so that you still get the fruit soaked properly.

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• rockcakeswales

  28 October 2010

  rockcakeswales rated and commented on this recipe

  

  I will never use the bought jars ever again this mincemeat was so yummy home made is best FACT!

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• Lisa

  12 November 2010

  Lisa rated and commented on this recipe

  

  Made this last night - was really easy! This mincemeat smelt great, looked great and tasted great! Can't wait to make the mince pies!

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• Dawn

  17 November 2010

  Dawn rated this recipe

  

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• Huckleberry

  19 November 2010

  Huckleberry commented on this recipe

  it says what the calorie content is per serving but can anyone tell me what size is a serving?? many thanks

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• jinjerine

  23 October 2011

  jinjerine rated this recipe

  

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• Jayne

  07 November 2011

  Jayne commented on this recipe

  i added orange zest as well,i like tangy food.cant wait to use it,enjoyed making it!

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• Nayaths

  04 December 2011

  Nayaths commented on this recipe

  Im planning on making this for Xmas and making mince pies. Both as a treat for us on Xmas day and Im planning on giving some out to family when we visit over the Xmas time. Im just wondering how much it makes. Just so i have a good idea of how much i would need to make to cover every one. I dont realy like mince pies myself but they get gobbled up by everyone else. Dont want to resort to store-bought.

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• Nayaths

  04 December 2011

  Nayaths commented on this recipe

  scratch my last comment. I didnt read the note where it says it makes about 2Kg. My mistake

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Ingredients

• 250g raisins
• 375g currants
• 100ml brandy
• zest of 1 lemon , juice of ½
• 300g shredded suet
• 250g dark brown sugar
• 85g chopped mixed peel
• ½ small nutmeg , grated
• 1 large Bramley apple , peeled and grated

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Difficulty and servings

Makes about 2kg (4 x 500ml jars)

Preparation and cooking times

Prep 20 mins

Ingredients

• 250g raisins
• 375g currants
• 100ml brandy
• zest of 1 lemon , juice of ½
• 300g shredded suet
• 250g dark brown sugar
• 85g chopped mixed peel
• ½ small nutmeg , grated
• 1 large Bramley apple , peeled and grated

PER TBSP

70 kcalories, protein 0g, carbohydrate 10g, fat 3 g, saturated fat 2g, fibre 0g, sugar 9g, salt 0.01 g

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