9 people made this

About this recipe: This fruity mincemeat is so easy to make - you probably have most of the ingredients in your cupboards already. Using butter instead of the traditional suet makes this mincemeat suitable for vegetarians. Don't just limit it to mince pies at Christmas, try it in bread and butter pudding or a spoonful mixed with vanilla ice cream.

Ita County Antrim, Northern Ireland, UK

Makes: 2 (350g) jars

  • 75g currants
  • 75g raisins
  • 175g sultanas
  • 1 large green apple, peeled and finely chopped
  • 100g butter
  • 225g caster sugar
  • 75g chopped almonds
  • 1 heaped teaspoon mixed spice
  • 1/2 teaspoon ground cinnamon
  • grated rind of 1 orange
  • 225ml brandy (or orange juice)
  • Homemade mixed spice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice

Prep:10min  ›  Cook:10min  ›  Extra time:30min cooling  ›  Ready in:50min 

  1. First, if making your own mixed spice, combine all of the mixed spice ingredients and stir to combine. Reserve 1 heaped teaspoon for the mincemeat; store the rest in a small jar for another use.
  2. Place all the dried fruit, diced apple, butter and sugar in a saucepan. Cook over a low heat and stir gently until the butter has melted. Stir in the chopped almonds, cinnamon, mixed spice and grated orange. Continue to heat up the mixture until it begins to simmer. Cook for another 5 or 10 minutes, stirring occasionally.
  3. Remove from the heat and allow the mincemeat to cool down. Stir in brandy.
  4. Use as required in mince pies or spoon into sterilised jars. Store in the fridge for up to 6 weeks.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.



Recently viewed

Reviews (1)


This is delicious. I could have eaten the entire recipe with a spoon..but I didn't. - 08 Apr 2014

Write a review

Click on stars to rate