Zesty mincemeat

Zesty mincemeat

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(4 ratings)

Prep: 15 mins plus soaking overnight- no cook


Makes 1.3kg
This coarse traditional mincemeat doesn't require any cooking- just throw in your nutmeg, brandy and suet and leave to soak

Nutrition and extra info

  • Freezable

Nutrition: per tbsp

  • kcal40
  • fat1g
  • saturates1g
  • carbs7g
  • sugars7g
  • fibre0g
  • protein0g
  • salt0g
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  • 500g bag standard mixed dried fruit
  • 100g chopped candied peel
  • 200g light muscovado sugar
  • zest and juice 1 orange and 1 lemon



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

  • 175g coarsley grated Bramley apple and 100g finely grated Bramley apple
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 3 tbsp brandy



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

  • ½ nutmeg, freshly grated



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

  • 100g beef or vegetarian suet
  • up to 1 tbsp ground almond, optional


  1. Tip all the ingredients, except the suet and ground almonds, into a large bowl and stir really well. Stir in the suet, cover with a plate or cling film and leave overnight for the fruit to plump up in the juices and brandy.

  2. Next day, stir thoroughly again, and if the mixture still looks very juicy, add a sprinkling of ground almonds to absorb some of the liquid. Now it is ready to jar. The mincemeat will keep for 6 months, but once open, store in the fridge.

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Comments, questions and tips

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27th Jan, 2017
This is amazing, made mine Jan 16 and it is still wonderful, in fact improving all the time, will be a shame when it has all gone, I love it!!
27th Nov, 2014
This makes delicious mince pies. I used the recipe last year and will do so again. Combined with a lovely pastry 375g plain flour 250g butter 125g caster sugar and 1 med egg 200°c for about 20 mins. Perfect
11th Nov, 2013
This smelt gorgeous when I made this last week, and easy peasy as no cooking involved! Haven't put it to the taste test yet so will come back and rate it when I do...can't wait to tuck in!
goodfoodteam's picture
16th Sep, 2014
Hi there, thanks for your question. Yes, to sterilise a jar you need to heat then the seal will create a vacuum and any bacteria on the jar will be killed.
9th Nov, 2013
Once again. "Store in fridge". For How Long??? 3 days, 3 weeks, 3 months....
18th Dec, 2014
I made some last year which didn't all get used and it was still fine this year
Darcy girl
12th Sep, 2014
Was considering doing this recipe tonight but don't understand how you get a sterile seal on it without heating it up? My understanding was you put hot chutney/jam/mincemeat etc into a hot jar and seal. The vacuum forms as it cools. Can anyone advise?
Orlando Murrin
2nd Dec, 2014
Because of the sugar and booze it keeps well without cooking. Use a very clean jar. Over time it may dry out a little so moisten with extra brandy.
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