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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mickeychef
29th Sep, 2010
5.05
made this last year made it about 2 months before xmas it tasted great will be making more this year
janicedewdney
12th Sep, 2010
5.05
A lovely recipe to use with children, we made this in the nursery with the children and omitted the brandy. The children enjoyed mixing it with their hands and packing it into one large jar ready to use. We used it shortly afterwards to make mince pies. I didnt think it would keep properly without the brandy.
loopyb_75's picture
loopyb_75
22nd Aug, 2010
5.05
I made this for Christmas last year and it went down a treat with my family. I am planning on making a bigger batch this year as I ran out on Christmas Eve and had to resort to using a jar from the supermarket. It has to be said the bought stuff wasn't a patch on this.
sarahmaloney
13th Dec, 2009
Great
candicegallab
9th Dec, 2009
helllo, just made this, i know it says can keep in the fridge for upto 6 months, but if you are just storing it for a short time, should it be left out? thanks in anticipation
theycallmered
9th Dec, 2009
Hi Katyarepina, Suet is traditionally included in mincemeat (it's the MEAT part) but if you prefer not to include it, that's fine - it gives a mild oilyness to the flavour which is important, but you can substitute a little butter, or if you're looking for vegan recipies, include a little soya butter - Nature Balance is a particularly good one (not sure if you can get that brand in the UK, but it's available in Canada...) or anything that doesn't have a strong "soy" flavour to it. Whatever you include, remember to not exceed the quantity in the recipe that is given for suet - it will get too oily and taste funky. Cheers!
katyarepina
9th Dec, 2009
sorry for a silly question but mince pies were new to me but what does suet have to do with sweet Xmas treat?and if i make it without it is that going to make a huge difference to the taste?ta
meb8echid
25th Nov, 2009
hi, i'm just wondering how ahead of christmas mincemeat should be made?
danceydoo
5th Nov, 2009
5.05
forgot to rate - 5 out of 5 from me

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