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Home-made Christmas Mincemeat

Updated: Mar 31, 2020

Adapted from Delia’s Happy Christmas recipe book.


  1. 450g cooking apples, cored and peeled and chopped small

  2. 225g shredded suet

  3. 350g raisins

  4. 225g sultanas

  5. 225g currants

  6. 225g whole candied peel,finely chopped

  7. 350g soft dark brown sugar

  8. zest and juice of 2 oranges

  9. zest and juice of 2 lemons

  10. 50g almond slivers

  11. 4 teaspoons mixed ground spice

  12. 1/2 teaspoon ground cinnamon

  13. whole nutmeg, for grating

  14. 6 tablespoons of brandy


  1. Combine all the ingredients, except the brandy in a large mixing bowl. Stir well. Then cover the bowl with a clean tea towel and leave in a cool place overnight or for 12 hours, so the flavours have a chance to develop.

  2. Preheat the oven to 120C cover the bowl with foil and place it in the oven for 3 hours. Then remove from the oven and start stirring from time to time. As the mincemeat cools the fat will coagulate and instead of it being in tiny shreds, it will encase all the other ingredients.

  3. When the mincemeat is quite cold stir in the tablespoons of brandy.

  4. Now fill your sterilised jars and seal. Enjoy!

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