Homemade Mincemeat

12 November 2013

With both of the darlings birthdays close to Christmas, this time of year is doubly exciting and stressful in equal measures. I like to be ultra organised but inevitaby find myself panic stricken at some point. Not this year though! I've vowed to take it easy and not take on too much this year.

The only thing I want to commit to is lots of lovely Christmas baking. I spent a whole evening a few weeks ago researching Christmas recipes and making a list of everything I want to bake. Top of the list was homemade mincemeat.

This recipe was kindly given to me by the wife of a work colleague who's been using it for many years. I tried her mincemeat in some baking she did for a cake sale and immediately asked for her recipe!

I've read in so many recipe books how if you make your own mincemeat you'll never buy it from a shop ever again. And I have so say that's absolutely true! Not only is it a doddle to make {the hardest bit is chopping the apple!} but the flavour is on a whole other level. It tastes smoother, less acidic and more citrussy {is that even a word?!}

I can't wait to use it in my Christmas baking. Obviously there'll be mince pies and I'm going to make some mincemeat crumblies too. Watch this space!

Homemade Mincemeat

Makes approx 1kg/2lb mincemeat {enough to fill two jam jars with a bit leftover}

225g bramley apples
8g butter
115g currants
115g raisins
115g sultanas
65g dried cranberries
65g chopped dates
115g soft brown sugar
90g grated vegetable suet
Finely grated rind and juice of 1/2 orange
Finely grated rind and juice of 1/2 lemon
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon all spice
3 tablespoons brandy, whiskey or rum {I used brandy}

Core, peel and chop the apples. Melt the butter in a medium sized pan, add the apples and cook gently to soften them. Leave them to cool completely.

Add all the ingredients to a large bowl and mix together well. Leave in the bowl, covered with a cloth or tea towel and stir occasionally during the next 24 hours. This gives the flavours time to mingle and develop.

Wash the jars in warm soapy water, rinse well and sterilise. I cold sterilised mine using Milton fluid but if you sterilise with heat {ie oven or dishwasher} make sure the jars are cold before you fill with the mincemeat.

Fill the jars with the mincemeat but don't quite fill to the top. Put lids on and store in a cool, dry and dark place. Usually this will keep well, up to 12 months after being bottled.

Tasty Tuesdays on HonestMum.com

http://franglaiskitchen.com/fruits-vine-novembers-one-ingredient-challenge/Tea Time Treats

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  1. Thanks for sharing! I have all my ingredients ready, just need to get some brandy!! :)

    1. I was the same, I had to 'borrow' some brandy off my parents!

  2. Oh wow, perfect Christmas gift! Thanks for linking up to #tastytuesdays

  3. Fantastic! Being in the US I'm going to have to make my own if we want mince pies...! #TastyTuesdays

  4. WOW! Stunning photos and a lovely mincemeat recipe too Debra! Thanks for adding it to Tea Time Treats! Karen


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