Mincemeat a rich filling for Mince Pies and puddings.  Once you have made it you can store it in a cool dark place for up to a year and you will find the taste matures with age.


6oz/175g raisinsMincemeat
4 oz/ 110g sultanas
10 oz/ 275g currants
4 oz/110g candied, mixed peel, finely chopped
6 oz/175g shredded suet (beef or vegetarian)
1/2 lb/ 250g soft, dark brown sugar
½ tsp grated nutmeg
2 tsp 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, it is not necessary to peel it
4 tbsp brandy or rum


In a large bowl mix together well all the ingredients except the  brandy

Cover the bowl with a clean tea cloth and leave overnight

The next day, heat the oven to 225°F/110°C/¼ gas.

Remove the tea cloth and cover the bowl with foil and place in the warmed oven for 2½ hours.

The suet will have melted but don’t worry, this is how it should be as the fat is what will act as a preservative for  the mincemeat.

Stir well and leave to one side to cool, stirring from time to time.

When the mincemeat has cooled add the brandy or rum and stir it in well

Transfer the mixture into sterilized* airtight jars cover with wax discs and store.

How to Sterilize Jars

Heat the oven to 350°F/180°C/Gas 4 – don’t heat the oven any higher or you may break the jars.

Lay a double layer of newspaper on each oven shelf but not the floor of the oven.

Place the jars on the shelf making sure the jars are not touching each other.

Close the oven door and sterilize the jars for about 20 minutes.

Remove each jar from the oven and place them a heatproof mat or heat pad, making sure you fill while the jam or preserve is hot as is the jar. Do NOT add cold food to hot jars, or hot food to cold jars.

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{November 9, 2011} {Tags: , , , }