Traditional mincemeat

Traditional mincemeat

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(15 ratings)

Prep: 20 mins Plus soaking

Easy

Makes about 2kg (4 x 500ml jars)
Try making your mincemeat well in advance of Christmas to give the flavours maximum time to mature

Nutrition and extra info

Nutrition: per tbsp

  • kcal70
  • fat3g
  • saturates2g
  • carbs10g
  • sugars9g
  • fibre0g
  • protein0g
  • salt0.01g
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Ingredients

  • 250g raisin
  • 375g currant
  • 100ml brandy
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • zest of 1 lemon, juice of ½
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 300g shredded suet
  • 250g dark brown sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 85g chopped mixed peel
  • ½ small nutmeg, grated
  • 1 large Bramley apple, peeled and grated
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

Method

  1. Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.

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Comments, questions and tips

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HanC8456
17th Dec, 2016
0.05
Seems strange how negative comments won't appear on this feed.
HanC8456
17th Dec, 2016
0.05
Highly recommend this recipe if you enjoy the taste of beef fat! I managed to make it taste lovely eventually by doubling up all the ingredients bar the suet.
HanC8456
17th Dec, 2016
0.05
I think my comments are being deleted because this recipe is the most disgusting thing I have ever made, and the BBC are clearly doing what they know best- a cover up!!
HanC8456
17th Dec, 2016
0.05
Would recommend using less than half the suet- or better still find another recipe! This recipe made my mince pies tasted like beef fat with a few berries mixed in. One sure fire way to revolt the family! Have just signed up to Good Food purely to warn you all!!
Njt_bath
13th Nov, 2016
Lovely recipe. I accidentally bought too little suet but I actually think this is an improvement. 200g instead of 300g.
Lucyandr
15th Nov, 2015
Ab FAB!!! I have made this without sugar (hubby is type 2 diabetic) and used a little Stevia instead. Also used my own mixed peel (lemon and orange). It was fantastic - must admit I was a little sceptical about the suet amount (it did seem too much) but it was perfect and I now have another good few jars ready for much loved mince pies this Christmas!! Hubby is over the moon - mince pies and no sugar peaks!!
Cookiemonster1981
28th Oct, 2015
5.05
Love this recipe. Have replaced Suet with goose grease and only use half the amount stated. Turned out really well last year. Just made another batch and can't wait to make mince pies.
Lucy.Mh
30th May, 2015
5.05
This truly is a wonderful mincemeat and definitely lasts in the fridge, the flavour is intense and delicious. I've made these two years in a row now and use lots of cranberries in mine instead of the raisins, pecans work well in it too!
feedthebirds
11th Dec, 2014
Made quite a lot of this about 3 weeks ago and just tasted it - very disappointed - left a 'furry' feeling in the mouth (all the suet maybe?) And had an 'earthy' taste - followed recipe exactly but won't be making again - can't believe the mostly rave reviews
HanC8456
17th Dec, 2016
0.05
I've tried to post about 4 times to warn people off using this revolting recipe, but my comments are immediately deleted... makes you think!

Pages

KFox
9th Dec, 2016
Hi, do I need to store this mincemeat in the fridge? Thanks
goodfoodteam's picture
goodfoodteam
15th Dec, 2016
Yes, we wouldn suggest keeping it in the fridge if you are planning to store it for 6 months.
Spanna1
29th Aug, 2015
Making this for the first time and unsure whether to use suet or not. I may do a batch with and a batch without or a mixture of both. If replacing suet with butter do I use the same quantity of butter as suet? Thanks in advance.
Janet Baudevin
13th Nov, 2014
I live in France and can't get Suet for puddings. Does anyone know of a substitute ingredient please?
goodfoodteam's picture
goodfoodteam
26th Nov, 2014
Hi there, thanks for your question. Use grated frozen butter, lard or vegetable shortening instead. 
JuicyJu
26th Nov, 2014
You don't need suet. Apologies to James Martin but I always use Mary Berry's recipe with a little tweak here & there - butter in place of suet.
chefchater
12th Nov, 2014
How many standard mince pies will this make? (I don't want to be short)!
Lovesfood0o3
17th Nov, 2013
I Googled this recipe because I've always wanted to try mincemeat. At the risk of being completely ignorant I have never made or tasted it before and just assumed it had meat in it. It doesn't usually have some sort of meat in it?
lou5830
10th Nov, 2013
Does the first 2 weeks need to be left on the side or in the fridge ?
Janet Baudevin
13th Nov, 2014
No, it will keep perfectly without being in the fridge. In fact keeping it in the fridge may cause it to crystalize, so it's better at room temperature.
HanC8456
17th Dec, 2016
0.05
Use an alternative recipe.
HanC8456
17th Dec, 2016
0.05
Would recommend using less than half the suet- or better still find another recipe! This recipe made my mince pies tasted like beef fat with a few berries mixed in. One sure fire way to revolt the family! Have just signed up to Good Food purely to warn you all!!
HanC8456
17th Dec, 2016
0.05
This recipe uses waaaaay too much suet. My mince pies tasted of beef fat- one sure fire way to revolt the family!! Would recommend using less than half that stated in the recipe- or find a different recipe! This was probably the most disgusting thing I have ever made. Have just signed up to Good Food purely to warn you all!!
Don25
31st Dec, 2014
Leave the suet out! You can replace it with butter or sunflower seed oil if you want to, but this is not necessary. Personally, I just leave the suet out and replace it with extra fruit. Can anyone suggest what the suet is supposed to do in mincemeat except add bulk?