Making Your Own Mincemeat

Mincemeat for Christmas by Katie Craig
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Today we are back in the Christmas Kitchen. If you haven’t already done so it is NOT TOO LATE to go to work and start making your own mincemeat. This recipe is very simple, all you need is some time and a large pot, a few jars and of course the ingredients

Lottie my daughter is always keen to help and Stir Up Sunday is a bit of a tradition, that time when we bring out the bowl that belonged to my granny and start stirring it up. Mincemeat has to be one of the easiest things to make. True it has lots of ingredients, but the great thing is you put them all in a bowl and mix it up.

I often wonder  over the years how many pounds of mincemeat  Christmas Puddings and cake batters that my old bowl has held!

So here we go . .

Making Your own Mincemeat, the recipe

Homemade Mincemeat


  • 170g (6oz) Cranberries
  • Crystallised Ginger
  • 140g (5oz) Cherries
  • 170g (6oz)  Raisins
  • 220g (8oz) Sultanas
  • 220g (8oz) Currants
  • 454g (1lb) Cooking Apples
  • 2 Lemons (zest and juice)
  • 3 Oranges ( zest and juice)
  • 225g (8oz) Shredded Suet ( you can use vegetarian suet)
  • 340g (12oz) Dark Brown Sugar
  • 1/2 tsp freshly grated nutmeg
  • 2 tsp Mixed Spice
  • 4 table spoons Brandy
  • 4oz (114g) Chopped Almonds


You will need 6 sterilised (1lb) jars

  1. Place everything (except the brandy) in a large bowl and give it a good mix
  2. Cover the bowl with cling film and leave overnight
  3. Next day empty the mixture into a large saucepan, gently warm over a low heat. This is to melt the suet only
  4. Allow to cool and mix in the brandy. Spoon the mincemeat into the warm jars, pop the lid on and seal immediately
  5. Your mincemeat will last for up to a year ( only if you dont use it )

Yes it’s great to make your mincemeat in advance and give it time to mature, but it’s never too late, this tastes fabulous and totally delicious at any time

Happy Stirring, have a good weekend and take care


Katie x


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