Mincemeat recipe

By Kate Belcher

  1. Makes about 1.1kg mincemeat
  2. Takes 40 minutes to make, plus cooling
  3. Rating

The smell of mincemeat is the essence of Christmas. Follow this easy recipe, then make your own mince pies.

tried and tested


  1. 1 large Bramley apple, peeled, cored and coarsely grated
  2. 100g sultanas
  3. 75g currants
  4. 75g dried cranberries
  5. 175g raisins
  6. 100g mixed chopped peel
  7. 25g pecans, finely chopped
  8. 100ml dark rum
  9. Finely grated zest of 1 orange, plus the juice of 2
  10. Finely grated zest and juice of 1 lemon
  11. 2 tsp mixed spice
  12. 1/2 tsp ground cloves
  13. 1/2 tsp ground ginger
  14. 1/2 tsp freshly grated nutmeg
  15. 175g dark muscovado sugar
  16. 100g shredded vegetable suet


  1. 1. Combine all the ingredients except the muscovado sugar and suet in a large saucepan. Place over a low heat and cook, stirring occasionally, for 30 minutes or until the fruit has plumped up and most of the liquid has evaporated but it isn’t dry. Set aside to cool, then stir in the muscovado sugar and suet.
  2. 2. Meanwhile, sterilise several jars. Preheat the oven to 120°C/fan100°C/gas 1/2. Wash both the jars and lids well in hot, soapy water, rinse and place upside down on a baking tray. Place in the hot oven for 10 minutes or until dry. Remove from the oven and use a clean cloth to handle the jars.
  3. 3. Divide the mincemeat between the hot jars, seal, label and set aside to cool. Store in a cool place for up to 6 months.

Nutritional info

Per tablespoon: 46.6kcals, 1.5g fat (0.7g saturated), 0.2g protein, 7.1g carbs, 6.3g sugar, trace salt

Chef's tip

You can store the mincemeat in a sterilised jar in a cool place for up to 6 months.


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