Mincemeat with brandy

    1 hour 40 min

    To me mincemeat is indulgent and purely festive. This version has a lot of brandy in it but really you can choose what spirit you'd like to use. It's great in mince pies, tarts and oddly in ice cream or on toast or straight from the jar.

    Berkshire, England, UK
    17 people made this

    Makes: 2 kg mincemeat, approximately

    • 1kg mixed peel, raisins and sultanas
    • 2 Bramley apples, cored and roughly chopped (skin on)
    • 350g dark brown sugar
    • 200g suet
    • 60g almonds, roughly chopped
    • 2 heaped teaspoons ground cinnamon
    • 2 teaspoons mixed spice
    • 1 teaspoon ground nutmeg
    • zest and juice of 2 lemons
    • 600ml brandy (or spirit of your choice)

    Prep:15min  ›  Cook:25min  ›  Extra time:1hr  ›  Ready in:1hr40min 

    1. Pour all of the ingredients, including the alcohol, into a large mixing bowl. Leave for an hour for the fruit to be infused with the alcohol.
    2. Pour the mixture into a large pan and simmer over a medium heat for around 20 minutes to reduce and thicken a little.
    3. Leave to cool for a few minutes before decanting into sterilised jars (I use old jam jars).


    Wax discs aren't necessarily needed as a little melted butter poured in top of the jarred mincemeat will help to form a seal needed to preserve it.

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