Fruity mincemeat with almonds

Fruity mincemeat with almonds

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(2 ratings)

Prep: 15 mins Cook: 5 mins


Makes just over 3 x 450g/1lb jars
Give your mince pies an edge this year with a nutty filling - ready in just 20 minutes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal80
  • fat3g
  • saturates1g
  • carbs13g
  • sugars13g
  • fibre1g
  • protein1g
  • salt0.01g
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  • 4 Bramley apples, peeled, cored 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…

  • 350g light muscovado sugar
  • zest and juice 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ¼ tsp ground nutmeg



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

  • ¼ tsp ground cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • ¼ tsp allspice
  • 100g dried cranberries
  • 100g sultanas
  • 100g raisins
  • 100g currants
  • 100ml brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 85g flaked almond
  • 100g shredded suet or light shredded vegetable suet


  1. Put the grated apple and any juices, sugar, and orange and lemon zests and juices into a large saucepan. Bring gently to a simmer, stirring until the sugar has melted. Turn off the heat and stir in the spices, dried fruit and brandy. Set aside until cool.

  2. Once cool, stir in the almonds and suet. Divide between sterilised jars or plastic containers for the freezer. Will keep unopened in the fridge for up to 3 months, or freeze for up to 6 months.

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Comments, questions and tips

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15th Dec, 2013
Really simple to make, delicious, and enjoyed even by people who claimed not to like mince pies!
Rachel Ivy
23rd Feb, 2011
Delicious. We made this in late Autumn, and have just finished off the last jar from the fridge (in Spring). It lasted really well, was delicious in mince pies, and I really liked the inclusion of the apples and the almonds - made it a bit more special. I also included 100g of cherries in mine, and a little more brandy. I had thought it should keep (unopened) at room temperature, given it is mainly dried fruit and brandy - but I didn't want to risk trying it to find it had gone off, so kept mine in the fridge.
23rd Nov, 2010
I've just made this and it smells delicious!
13th Nov, 2010
Am hoping to make my own mincemeat this year...just wondering if you have to use the suet? Can you use butter? Or just leave it out altogether?
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