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Traditional mincemeat in pastry cases to make mince pies

Easy mincemeat

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Makes 850g

Make homemade mincemeat for your Christmas bakes. It's a lot easier than you might think, and the recipe can be scaled up or down. This works well as a gift, too

  • Easily doubled
  • Easily halved
  • Gluten-free
Nutrition: Per tbsp
NutrientUnit
kcal61
fat1g
saturates1g
carbs11g
sugars10g
fibre0.4g
protein0.2g
salt0.02g
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Ingredients

  • 150g currants
  • 150g sultanas
  • 100g raisins
  • 75g mixed peel
  • 1 lemon, zested and juiced
  • 75g suet (check it’s vegetarian and gluten-free, if needed)
  • 1 small cooking apple, peeled, cored and finely chopped
  • 1½ tsp mixed spice
  • 1 tsp ground cinnamon
  • 200g dark muscovado sugar
  • 100ml brandy

Method

  • STEP 1

    Put all the ingredients, except the brandy, in a large saucepan. Cook over a low heat for 10 mins, stirring occasionally, until the sugar and suet have completely dissolved.

  • STEP 2

    Remove from the heat and leave to cool to room temperature before stirring in the brandy. The mincemeat may look loose at this stage, but it will continue to thicken. You can encase it in pastry as soon as it’s cooled. Alternatively, spoon the warm mincemeat into a large sterilised jar or several smaller ones (see tip, below). Will keep in a cool, dry place for up to six months.

Recipe tip

Use in our unbelievably easy mince pies, or try our mincemeat Chelsea buns, mincemeat shortbread, or pear & mincemeat crumble cake.

Twist it
Swap the raisins for 100g dried cranberries, then add 2 tbsp finely chopped stem ginger and ½ tsp ground ginger.

Sterilising jars
Wash the jars and their lids in hot, soapy water, then sit upside-down on a draining board to drain and dry. Heat the oven to 100C and dry the jars and lids inside for 20 mins. Spoon in the mincemeat while it’s warm, using a funnel if you have one. Cover with a circle of baking parchment, then the lid.

Goes well with

Recipe from Good Food magazine, Christmas 2020

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A star rating of 5 out of 5.2 ratings
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