Traditional Mincemeat

A timeless festive filling, this mincemeat recipe blends dried fruits, spices, and brandy for a rich and aromatic treat, perfect for holiday pies and pastries.

Prep time: 30 minutes
Cook time:
Serves: 24

Ingredients

1 lb beef suet

8 oz raisins

8 oz currants

8 oz sultanas

4 oz mixed candied peel

8 oz brown sugar

1 apple, peeled and grated

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground cloves

Juice and zest of 1 lemon

Juice and zest of 1 orange

4 oz blanched almonds, chopped

1/2 cup brandy

Instructions

1. In a large mixing bowl, combine the shredded suet, raisins, currants, sultanas, and candied peel.

2. Stir in the brown sugar and grated apple, mixing until well combined.

3. Add the cinnamon, nutmeg, and cloves, ensuring the spices are evenly distributed.

4. Pour in the lemon and orange juice and zest, mixing thoroughly.

5. Stir in the chopped almonds and brandy, ensuring all ingredients are well combined.

6. Cover the mixture and let it sit in a cool place for at least 24 hours to allow the flavors to meld.

7. Pack the mincemeat into sterilized jars, ensuring there are no air pockets, and seal tightly.

Storage

Store in a cool, dark place for up to 6 months.

Reheating

No reheating needed; use directly in your recipes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.