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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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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