Classic mincemeat

Classic mincemeat


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About this recipe: This fail-safe mincemeat is the classic version made with suet. Perfect for Christmas food gifts and to use in mince pies and more.


Makes: 4 lb (1.8kg) mincemeat

  • 450g (1 lb) green apples - peeled, cored and chopped
  • 225g (8 oz) sultanas
  • 225g (8 oz) dried currants
  • 225g (8 oz) raisins
  • 225g (8 oz) shredded beef suet
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 225g (8 oz) soft brown sugar
  • 110g (4 oz) mixed peel
  • 50g (2 oz) sliced almonds
  • 2 lemons, juiced and zested
  • 4 tablespoons brandy
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg

Prep:10min  ›  Cook:30min  ›  Extra time:2days  ›  Ready in:2days40min 

  1. Place apples, sultanas, currants, raisins, suet, allspice, cinnamon, brown sugar, peel, almonds, lemon zest, lemon juice, brandy, ginger and nutmeg in a large bowl and mix thoroughly. Cover and store in the fridge for 2 days to allow flavour to mature.
  2. Sterilise enough jars and lids to hold mincemeat. Pack mincemeat into sterilised jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
  3. Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 5cm space between jars. Add more boiling water if necessary, until tops of jars are covered by 5cm of water. Bring water to the boil, then cover and boil for 30 minutes.
  4. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Mincemeat should be aged 2 or 3 months before using, but can be stored up to 1 year.

Sterlising jars

See our guide on how to sterlise jars using different methods.

How to sterilise jars

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

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