Traditional mincemeat

Traditional mincemeat

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(26 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…

  • 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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jeni
7th Oct, 2017
yes, either should be fine
swiftie
8th Dec, 2011
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
27th Nov, 2013
I made Delia's recipe. I have just thrown all 5 jars away. Cloyee and disgusting really!!!
nayaths
4th Dec, 2011
scratch my last comment. I didnt read the note where it says it makes about 2Kg. My mistake
nayaths
4th Dec, 2011
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
7th Nov, 2011
i added orange zest as well,i like tangy food.cant wait to use it,enjoyed making it!
hilaryinlondon
19th Nov, 2010
it says what the calorie content is per serving but can anyone tell me what size is a serving?? many thanks
lisa16
12th Nov, 2010
5.05
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
28th Oct, 2010
5.05
I will never use the bought jars ever again this mincemeat was so yummy home made is best FACT!
girlyhr
24th Oct, 2010
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.

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