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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maxine_wilson's picture

I have made this mincemeat for the last 3 years and will be making it again this year! It's easy to make and tastes lovely, especially with home-made pastry :0)

meganlefay's picture
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delicious!............ made it with mixture of raisins and sultanas and cranberries as i am unable to obtain currants in France....and used butter..... much much better than shop bought.... the first i have made myself.. and i will use this recipe again...

nettyellen's picture

Just made, it smells lovely, didn't have any brandy so I used rum instead.

benminx's picture
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A darned nice recipe. As a novice at making homemade Mincemeat I found this easy and fun (although messy! heehee) to make, and it looked great. I didn't have a dishwasher to sterilise the large vacuum seal topped jar I used, but the following method worked and prevented any mould: I thoroughly washed every inch of the inside and out (including under the rubber seal in the lid) in hot sopay water and then left it to dry upside down on a clean rack. Making sure I didn't touch the inside of the lid or jar I gently 'flamed' the inside of the jar and it's lid and seal with a lighter the way we used to sterilise tools and petri dishes in school. (Remember not to hover over the rubber seal when doing this as brief heat is all that's necessary and you could melt the seal).
Used this with the Eccles cake style mince pies and it worked a dream.

mummy_sarah's picture

very keen to try this but what could you use instead of brandy for a non-alcohol version? would apple or orange juice be ok?

swiftie's picture

I have made my first ever batch of mincemeat, delias recipe, (i didnt see this recipe until after!) i cooked it in the oven at a very low heat for 3 hours, then put in jars, and I have to say it look very stodgy, not like the shop bought mincemeat. Now it as cooled, the fat is white and there is no liquid in it. Is there anyway I can rescue it or is this how it should look? my thoughts are when I make the mince pies it will go even drier. Any help would be very grateful!

pamd's picture

I made Delia's recipe. I have just thrown all 5 jars away. Cloyee and disgusting really!!!

nayaths's picture

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

nayaths's picture

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.

jaynelizabeth's picture

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

hilaryinlondon's picture

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

lisa16's picture
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Made this last night - was really easy! This mincemeat smelt great, looked great and tasted great! Can't wait to make the mince pies!

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

girlyhr's picture

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.

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!

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