Traditional mincemeat

Traditional mincemeat

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(12 ratings)

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Cooking time

Prep: 20 mins Plus soaking

Skill level

Easy

Servings

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 info

Nutrition per tbsp

kcalories
70
protein
0g
carbs
10g
fat
3g
saturates
2g
fibre
0g
sugar
9g
salt
0.01g

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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Method

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.

Recipe from Good Food magazine, November 2009

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Comments

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

janicedewdney's picture
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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.

loopyb_75's picture
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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.

sarahmaloney's picture

Great

candicegallab's picture

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

theycallmered's picture

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!

katyarepina's picture

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

meb8echid's picture

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

danceydoo's picture
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forgot to rate - 5 out of 5 from me

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