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featured image mincemeat

Homemade easy mincemeat

Rich homemade brandy mincemeat bursting with dried and fresh fruits, nuts and Christmas spices, simmered in cider and then soaked in brandy.
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Cuisine: English
Keyword: mincemeat, jars of mincemeat, fruit mincemeat, dried fruits
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 3 1 litre Kilner jars
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TOGGLE TO ALTER SERVINGS (metric only) 3 1 litre Kilner jars

Here's what you'll need...

Ingredients you'll need...

Stage 1 - see blog post for variation suggestions

  • 250 g Raisins (1⅔ Cup)
  • 150 g Sultanas (1 Cup)
  • 150 g Currants (1 Cup)
  • 100 g Glace cherries halved (⅔ Cup)
  • 80 g Mixed peel (½ Cup)
  • 80 g Flaked almonds (½ Cup)
  • 80 g Dried apricots chopped (½ Cup)
  • 50 g Dried cranberries (⅓ Cup)
  • 50 g Walnuts chopped (½ Cup)
  • 125 g Suet vegetable or beef (I use vegetable) (10 tablespoons)
  • teaspoon Ground cinnamon
  • ½ teaspoon Ground Ginger
  • ½ teaspoon Ground nutmeg
  • ½ teaspoon Ground cloves
  • 1 Orange juice and zest
  • 1 Lemon juice and zest

Stage 2

  • 400 ml Cider (2 Cups)
  • 300 g Soft, dark brown sugar (1½ Cups)
  • 200 g Bramley (cooking) apples leave preparing these until you need them, to avoid them turning brown

Stage 3

  • 5 tablespoon Brandy

Here's what we do...

  • Mix together all of your stage 1 ingredients to your large mixing bowl and stir together, set aside so that the fruit absorbs the juices whilst you move to stage 2.
  • Add your stage 2 ingredients to your large, heavy-based saucepan and heat on a low setting, stirring constantly, until the sugar has dissolved. Tipping the pan to the side will show any sugar grains still remaining on the base.
  • Mix all of your stage 1 ingredients into the cider and sugar stage 2 mixture.
  • Heat until the mixture reaches boiling point, then partially cover the pan and simmer very gently on a very low setting, stirring intermittently, for 30 minutes.
  • Leave to cool completely and then stir in your brandy.
  • Fill sterilised jars, ensuring you pack the mincemeat down so that there are no air gaps.
  • Store in a cool place for up to 6 months.
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