Mincemeat, for Mince Pies

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In preparation for making mince pies, just before Christmas, I have made my own mincemeat.  

Some may wonder why I have posted this on a baking blog.  But of course, it is a precursor to another post, on 18th or 19 December, when I will make the mince pies.  They are definitely baked items. I have taken inspiration from a variety of recipes, using suet and a little butter.  Some recipes suggest only suet, and Mary Berry’s recipe uses only butter.  I have used three quarters suet and one quarter butter.  The simple reason for that is that I messed up the measurements, and didn’t have enough suet.  I not only messed up with that.  But I thought the recipe amounts seemed a little small, so I doubled them all.  What a mistake that was.  I now have a massive amount of mincemeat.  But it will not be wasted, since it keeps in sterilised jars for up to 6 months.  Of course my next mistake was not having enough jars.  So tomorrow I have to go and buy more.

Also, having more than I need means I can give some away.  I will also, in the New Year make a large mincemeat tart, that can be eaten with custard.

Now with this mincemeat you need to keep it, in the jars, for at least two weeks before using it.  Hence making it now, so that I can make the mince pies just before Christmas.

The recipe below is for half the amount I made, so I estimate that it will fill 2 one pound jars.

Mincemeat, top of jar


  • 250g raisins
  • 375g currants
  • 100ml brandy
  • zest and juice of 1 lemon
  • 300g shredded suet
  • 250g dark brown sugar
  • 85g chopped mixed peel
  • 1 tsp mixed spice
  • 1 large Bramley apple, peeled and grated
  1. Soak the currants and raisins in the brandy, for 30 minutes.  Then drain them, keeping the brandy.
  2. In a saucepan mix all the ingredients, except the brandy, together and heat on a low temperature, until it starts to simmer. Stir the mixture from time to time.
  3. Allow it to simmer for 10 minutes and remove from the heat.
  4. Stir in the brandy which was saved from the strained fruit.
  5. Allow to cool completely.
  6. When cooled decant into sterilised jars and seal the tops.  Leave a small gap, so the mixture is not touching the lid.

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