Traditional mincemeat

Traditional mincemeat

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(26 ratings)

Prep: 20 mins Plus soaking


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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  • 250g raisin
  • 375g currant
  • 100ml brandy



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

  • zest of 1 lemon, juice of ½



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

  • 300g shredded suet
  • 250g dark brown sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 85g chopped mixed peel
  • ½ small nutmeg, grated



    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…


  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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7th Oct, 2017
yes, either should be fine
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!
27th Nov, 2013
I made Delia's recipe. I have just thrown all 5 jars away. Cloyee and disgusting really!!!
4th Dec, 2011
scratch my last comment. I didnt read the note where it says it makes about 2Kg. My mistake
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.
7th Nov, 2011
i added orange zest as well,i like tangy food.cant wait to use it,enjoyed making it!
19th Nov, 2010
it says what the calorie content is per serving but can anyone tell me what size is a serving?? many thanks
12th Nov, 2010
Made this last night - was really easy! This mincemeat smelt great, looked great and tasted great! Can't wait to make the mince pies!
28th Oct, 2010
I will never use the bought jars ever again this mincemeat was so yummy home made is best FACT!
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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