Christmas mincemeat

I like to make a stock of mincemeat for the whole year when the apples are falling, and it makes great presents too.

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340g raisins.

170g currents.

170g sultanas.

brandy, sherry or port to cover.

170g glace cherries, halved.

450g prepared weight cooking apples, peeled, cored and diced.

170g suet, can be vegetarian.

340g dark brown sugar or honey.

2 oranges, zest and juice.

2 lemons, zest and juice.

110g almonds, chopped or flaked.

4 heaped teaspoons ground mixed spice.

half teaspoon ground cinnamon.

half nutmeg, grated.

additional brandy for potting (optional).


Mix all the ingredients together in a large ovenproof bowl or pan.

Place the bowl in a preheated oven at 95C, Gas Slow or one quarter, 200F for 3 hours.   After stirring, the mix should reach at least 76C in the centre.

Cool and stir in the additional brandy if using.

Place in sterilised jars and seal

My Tips:

I’ve made a tropical version by reducing the weight of currants, sultanas and raisins soaked in rum but, when making the mix, adding dried mango, crystallised or dried pineapple, dried coconut, dates etc.

Add a couple of heaped tablespoons to a simple apple crumble.

Use the savoury tart pastry recipe (later) to make mince pies.


Here’s a shorter early video of this recipe made for the local “Talking Newspaper” team:

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© 2024 - Penny Melville-Brown
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