The Best Homemade Mincemeat

Name: The Best Homemade Mincemeat
Prep time: 10 minutes, plus cooling time
Cook time: 10 minutes
Yield: Makes about 4 jars Servings
Cuisine: British
Ingredients: 250g raisins; 300g currants; 100g dried cranberries; Zest of 1 lemon; Juice of ½ lemon; 300g shredded suet; 280g light brown sugar; 80g mixed peel, chopped; 50g blanched almonds, chopped; ½ tsp nutmeg; ½ tsp cinnamon; 1 large cooking apple, peeled and grated; 120ml brandy, sherry or rum

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preparation 10 minutes, plus cooling time
cook time 10 minutes
Serves Makes about 4 jars

The festive season wouldn’t be complete without this iconic favourite. Bought mincemeat is easily available but miles better when it's homemade!

Ingredients Method

250g raisins
300g currants
100g dried cranberries
Zest of 1 lemon
Juice of ½ lemon
300g shredded suet
280g light brown sugar
80g mixed peel, chopped
50g blanched almonds, chopped
½ tsp nutmeg
½ tsp cinnamon
1 large cooking apple, peeled and grated
120ml brandy, sherry or rum

Mix all the ingredients (apart from the booze) together in a saucepan. Heat gently over a low heat for about ten minutes, stirring often, until the suet is melted.

Take off the heat and leave to cool.

Spoon and press into pre-sterilised jars, then cover and leave for at least 3 weeks. This will keep in the fridge for around 6 months.

Print Recipe

Ingredients

250g raisins

300g currants

100g dried cranberries

Zest of 1 lemon

Juice of ½ lemon

300g shredded suet

280g light brown sugar

80g mixed peel, chopped

50g blanched almonds, chopped

½ tsp nutmeg

½ tsp cinnamon

1 large cooking apple, peeled and grated

120ml brandy, sherry or rum

Method

Mix all the ingredients (apart from the booze) together in a saucepan. Heat gently over a low heat for about ten minutes, stirring often, until the suet is melted.

Take off the heat and leave to cool.

Spoon and press into pre-sterilised jars, then cover and leave for at least 3 weeks. This will keep in the fridge for around 6 months.

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