Christmas Mincemeat Recipe

Homemade Mincemeat. Getty
  • 2 hrs 50 mins
  • Prep: 20 mins,
  • Cook: 2 hrs 30 mins
  • Yield: 3 x 500g Jars - Serves 36
Ratings (11)

Christmas in Britain simply cannot be without mince pies, absolutely no way. The small, sweet pies are filled with delicious homemade mincemeat are as traditional as the day itself. 

Note - Christmas mincemeat is not, as the name suggests, meat though once it was.  Look through the Christmas mincemeat recipe you will see it is sugar, fruits both fresh and dried, Brandy and suet blended.

Mincemeat is remarkably easy to make plus home-made mincemeat is such a treat and so much better than shop-bought jars so really is worth doing. It may look fiddly with so many ingredients, but it is not. Quite the opposite.

Make your mincemeat ahead of time to give it time to mature but don't worry if you are last-minute, it still tastes good. How can all those delicious ingredients not be?

What You'll Need

  • 175g  (6oz) dried raisins
  •  110g (4 oz) dried currants
  • 110g (4 oz) candied, mixed peel, finely chopped
  • 175g (4 oz ) shredded suet (beef or vegetarian)
  • 250g ( ½ lb) soft, dark brown sugar
  • ½ teaspoon freshly grated nutmeg
  • 2 teaspoon mixed spice
  • Grated zest and juice of 1 lemon
  • Grated zest and juice of 1 orange
  • 1 Bramley or cooking apple, cored and finely chopped, no need to peel
  • 4 tablespoon brandy

How to Make It

Makes 3 X 1 1b jars of Mincemeat

  • In a large roomy baking bowl, combine all the ingredients except the brandy. Stir well making sure all the ingredients are evenly distributed. Cover with a clean tea towel and leave overnight for the flavours to melt together.
  • Next day, heat the oven to 22°F/110C/¼ gas.
  • Remove the tea towel and cover the bowl with foil and place in the warmed oven for 2½ hours. At the end of this time, the suet will have melted but don't worry, this is how it should be.  The fat is what will help to preserve the mincemeat as well as giving lots of flavour.  Stir the mincemeat mixture really well and leave to one side to cool, stirring from time to time. The stirring is important as it helps to evenly distribute the fruits as the mixture cools.
  • Once cooled stir the mincemeat again, add the brandy and stir one more time.
  • Fill previously sterilised jars (see below) with the cold mincemeat, cover with a wax disc and a lid. The mincemeat will keep up to one year in a cool, dark place though I doubt you will want to keep it that long.
  • The mincemeat is lovely in mince tarts or try in this Christmas Mincemeat Bakewell Tart.
  • Each 500g jar of mincemeat will make approx 12 regular sized mince pies.

Find out how to sterilise jars for your mincemeat recipe.