Homemade Mincemeat Recipe

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makes: 3 x 350g jars
Skill: easy
Prep: 20 min


  • 175g raisins
  • 175g sultanas
  • 175g currants
  • 100g cut mixed peel
  • 125g light shredded vegetable suet
  • 25g whole, blanched almonds, roughly chopped
  • 300g Bramley apple, peeled, cored and finely chopped
  • 175g light muscovado sugar
  • Finely grated zest and juice 1 lemon
  • Finely grated zest and juice 1 orange
  • 1 tsp ground cinnamon
  • 2 tsp ground mixed spice
  • 2 tbsp brandy
  • 2 tbsp dark rum
  • You will need
  • 3 x 350g jars with lids and waxed discs


  • Place all ingredients, except for the brandy and rum into a large china, ovenproof dish. Mix well, cover and leave overnight.

  • Heat oven to 130C, gas ½. Give the mincemeat another good stir and cover the dish with foil. Place on the centre shelf of the oven for 2 hours. Remove from the oven and stir again so that all the fruit is coated in the melted suet. Leave to cool and stir in the brandy and rum.

  • Pack the mincemeat into sterilized jars, cover with a waxed disc and seal.

Top Tip for making Homemade Mincemeat

Cooking the mincemeat very slowly in the oven allows the suet to melt and coat all the fruit. This forms a seal and prevents fermentation in the jar

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(43 ratings)
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