![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Quick mincemeat
- Published: 21 Nov 17
- Updated: 18 Mar 24
Left it to the last minute? Homemade mincemeat has never been so easy, try this speedy recipe in your mince pies this Christmas.
![Quick mincemeat](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/318173-1-eng-GB_quick-mincemeat.jpg)
If you’re organised enough, make it a month ahead, so that it develops a good depth of flavour.
And now you’ve got the filling sorted, make your own shortcrust pastry.
-
Makes 1.125kg (enough for 3 X 375g jars)
-
Takes about 20 minutes to make
Ingredients
- 110g sultanas
- 170g raisins
- 170g currants
- 170g grated Bramley apples
- 110g suet
- 200g soft brown sugar
- 100g finely chopped mixed peel
- 65g blanched and chopped almonds
- ½ tbsp mixed spice
- Zest and juice of 1 orange
- Large splash of brandy
See our master recipe for rich shortcrust mince pie pastry here.
Method
- In a bowl, mix together 110g sultanas, 170g each raisins and currants, 170g grated bramley apples, 110g suet, 200g soft brown sugar, 100g finely chopped mixed peel, 65g blanched and chopped almonds, ½ tbsp mixed spice, the zest and juice of 1 orange, and a large splash of brandy.
- Wash some clean jars in warm soapy water, rinse and dry in a low oven. Spoon the mincemeat into the sterilised jars and seal – they’ll keep for 12 months.
- Recipe from December 2008 Issue
delicious. tips
Learn how to make mincemeat below…
We recommend that you make this mincemeat about a month advance so that it develops a good depth of flavour.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter