Mincemeat recipe

Homemade mincemeat is so much nicer than shop bought and can be used in lots of different puddings and desserts, not just mince pies!


  • 8oz (225g) Bramley apples, cored and chopped small (no need to peel them)
  • 4 oz (110 g) shredded suet

    Mincemeat pre-baking
  • 6oz (175 g) raisins
  • 4oz (110 g) sultanas
  • 4oz (110 g) currants
  • 3oz (110g) dried cranberries
  • 6oz (175 g) soft dark brown sugar
  • grated zest and juice 1 orange
  • grated zest and juice 1 lemon
  • 2 oz (25 g) whole blanched almonds, chopped
  • 2 tsps mixed ground spice
  • ¼ tsp ground cinnamon
  • good pinch freshly grated nutmeg
  • 3 tablespoons brandy


  1. Combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them well.
  2. Cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours.
  3. After that pre-heat the oven to gas mark ¼, 225°F (120°C). Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove. 
  4. When the mincemeat is quite cold, stir well again, and add the brandy. Pack in sterilised jars and seal.
  5. Store in a cool, dark cupboard and eat within a year of making.

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