Traditional Mincemeat

Traditional Mincemeat


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About this recipe: I have often been asked by friends for my recipe for classic mincemeat and this is it. Actually, it is not really a fixed recipe as I tweak it every year and will probably do so forever, but grew out of a family recipe and ideas from various cookbooks.

steenbergs Yorkshire, England, UK

Makes: 100 Mince pies

  • 175g raisins
  • 175g sultanas
  • 250g currants
  • 85g mixed peel
  • 85g flaked almonds, toasted
  • 125g eating apples, cored and chopped but not peeled
  • 125g shredded suet
  • 250g dark muscovado sugar
  • 1tsp nutmeg powder
  • ½tsp allspice powder
  • ½tsp cinnamon powder (not cassia cinnamon)
  • 1 orange - grated rind and juice
  • 75ml brandy or whisky

Prep:20min  ›  Cook:5min  ›  Extra time:30days marinating  ›  Ready in:30days25min 

  1. Prepare the ingredients: toast the almonds in an oven at 180 C / Gas 4 for about 5 minutes, but watch carefully as it turns brown suddenly.
  2. Mix all the ingredients together and seal in a large tub, or ideally a bucket with a lid.
  3. Stir it once or twice in the maturation period – try and make in early November then stir at the end of November and maybe mid December. Pot it up into a couple of good sized Kilner-style jars on or about the 20th December.


You can use brandy, sherry or whisky for the booze element.


Use during the year to make baked apples or a quick mincemeat pie for your sweet.

See it on my blog

Axel Steenberg Blog on Making Mincemeat

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Reviews (1)


Would definitely recommend making your own mincemeat it is soooo much better than bought. I haven't actually tried this particular recipe but the one I use is very similar. - 10 Dec 2011

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