Traditional mincemeat

Traditional mincemeat

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(16 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
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 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
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!
Cookiemonster1981
28th Oct, 2015
5.05
If you don't sterilize your jars, this can happen. I had test when making jam for the first time....
Don25
8th Dec, 2014
You can just leave out the suet. I have nothing against fat but it's not necessary in mincemeat. I used to use suet, then over the years exchanged it for sunflower seed oil, and finally just left out all fats and oils. The mincemeat is still delicious. Just bulk it up with extra fruit. I think the suet is a filler and a hang-over from earlier times when mincemeat apparently used to actually contain meat.
chefchater
12th Nov, 2014
Just made this - it looks very white in comparison to the picture - a little worried it will be too "suety" but I followed the recipe down to the gram so fingers crossed! Anyone else found this?
mrsctroy
5th Dec, 2014
Made it too around the same time and thought the very same - seemed to be a lot of suet. Haven't tried it yet going to wait till nearer Xmas
MaxG
11th Nov, 2014
Just finished making this recipe, I used cranberries in place of current as we can't get them in Bulgaria and soaked the fruit in the brandy overnight. Also had to make my own candied peel (much better than bought and so easy to make). It's tastes delicious now, can't wait to make it into mince pies :)
maxine_wilson
16th Oct, 2013
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)
chefchater
13th Nov, 2014
does this mincemeat look very light in the jar? I added exactly the right amount of suet but it is very light in colour and seems to be outweighed by suet rather than fruit. Concerned I have made a mistake and it will be horrid!
meganlefay
19th Dec, 2012
5.05
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
2nd Dec, 2012
Just made, it smells lovely, didn't have any brandy so I used rum instead.

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