Traditional English mincemeat

Traditional English mincemeat


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About this recipe: This traditional English mincemeat recipe is for the mincemeat purists out there who want just the right balance of fruits, spices and brandy. Enjoy in a whole array of Christmas bakes and especially in mince pies, mincemeat tarts or even spooned over ice cream.


Makes: 4 (450ml) jars mincemeat

  • 250g sultanas
  • 250g raisins
  • 200g mixed peel
  • 2 teaspoons mixed spice
  • 200g suet
  • zest and juice of 1 1/2 oranges
  • zest and juice of 1 lemon
  • 275g brown sugar
  • 4 large apples - peeled, cored and grated
  • 110g glace cherries
  • 85g chopped almonds
  • 85ml brandy

Prep:25min  ›  Cook:2hr  ›  Ready in:2hr25min 

  1. Combine all of the ingredients, except the brandy, in a large saucepan and cook very gently over a low heat for 2 hours. Stirring occasionally.
  2. Remove from the heat and allow to cool slightly. Stir in the brandy and mix well. As the mincemeat continues to cool, stir frequently, so that the suet is evenly distributed.
  3. Transfer the mixture into sterilised jars and seal immediately. Store in the fridge or in a cool dark place for up to 6 months or until needed.

How to sterilise jars

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

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