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Homemade Mincemeat

Once you've made and eaten your own Mincemeat you will never buy the mass produced type again. It really is very easy and is a far superior product in every way that will be appreciated by all this Christmas time. I tend to make it every two years so it has time to mature and add vegetable suet, at about 2.5oz per 17.5oz jar, just before using it.

Cuisine: British
Type: Fruit, Vegetables
Courses: Dessert, Pies
Preparation Time: 20 minutes

Recipe Ingredients

10 1/2 oz 298gCooking apples, coarsley grated
7 oz 198gCarrots, finely grated
4 2/5 oz 125gDried apricots, coarsely chopped
4 2/5 oz 125gPrunes, coarsely chopped
4 2/5 oz 125gGlace cherries, coarsely chopped
4 2/5 oz 125gFresh root ginger, finely grated
8 3/4 oz 248gRaisins
8 3/4 oz 248gSultanas
8 3/4 oz 248gCurrants
6 1/4 oz 177gMixed peel
  Grated rind and juice of 2 lemons
  Grated rind and juice of 2 oranges
4 2/5 oz 125gRunny honey or molasses sugar
8 1/2 fl ozs 241mlBrandy plus extra for jars
2 teaspoons 10mlGround coriander seeds
1 teaspoon 5mlGround allspice berries
1 teaspoon 5mlground cloves
1 teaspoon 5mlGround cardamom pods
1/2 teaspoon 2.5mlground caraway seeds
1/2 teaspoon 2.5mlGround star anise

Recipe Instructions

Put all the ingredients in a large bowl and mix well. Cover and leave to stand in a warm kitchen for 2 days. Pack tightly into sterilized jars and cover with waxed paper discs. Pour 1-2 tablespoons of brandy into each jar and seal.

Before you use, mix 2.5oz vegetable suet into the contents of each 17.5oz jar.


Makes about: 2.5 kg.

Shelf life: 2 years.

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Average rating:

6 (3 votes)

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