Save valuable time during the winter holidays by making this homemade mincemeat recipe ahead of Christmas. Preparing mincemeat in advance not only ensures rich, festive flavour for seasonal baking, but also makes a thoughtful gift when presented in a decorative jar. Mincemeat is perfect for mince pies, fruit cakes, and other festive treats.
What is mincemeat
Mincemeat is a classic Christmas baking ingredient and an essential for festive holiday treats. Traditionally, mincemeat is a sweet and spiced blend of dried fruits, spices, sugar, and fat, often enhanced with a splash of brandy or rum for added flavour. While historic mincemeat recipes included minced beef or venison as a method of preservation, modern mincemeat is typically meat-free, made with suet or vegetarian alternatives. This flavourful filling is most commonly found in mince pies and other seasonal bakes, but it’s also perfect for seasonal desserts and New Year celebration bites, such as our mincemeat and cheese twists.
How to store mincemeat
Prepared at any time of year, homemade mincemeat should be stored in sterilised, airtight jars or containers to develop a rich flavour as it matures. The combination of high sugar, fat, and alcohol content acts as preservatives, meaning that mincemeat can be stored in a cool, dark place for several months – making it ideal for Christmas and New Year baking. Always ensure the jars are well sealed to support safe, long-term storage. If the mincemeat recipe is alcohol-free or low in fat, it should be refrigerated and used sooner. Once opened, mincemeat should be refrigerated and used within a few weeks.
How to make homemade mincemeat
Ingredients
Makes approximately 1.7kg
450g Bramley apples, cored
2 tbsp mixed spice
1 cinnamon stick
¼ nutmeg, grated
250g shredded suet
200g cut mixed peel
700g sultanas and raisins
50g flaked almonds
230g dark brown soft sugar
zest of 2 oranges
zest of 2 lemons
4 tbsp brandy
pinch of sea salt
Method
Grate the Bramley apples into a large saucepan. Add the mixed spice, cinnamon stick, nutmeg, suet, peel, salt, sultanas and raisins, almonds and sugar, stirring after each addition. Add the orange and lemon zest, and stir thoroughly. Simmer on a low heat, mixing occasionally, then pressing down to flatten, for 10-15 mins until thick and glossy, and the liquid covers the mixture. Mix in the brandy.
Sterilise five clean 340g jars by filling them halfway with just-boiled water. Leave them to stand for 5 mins. To sterilise the lids, immerse them in a bowl of just-boiled water for 5 mins. Carefully pour the water away, using oven gloves to hold the hot containers. Allow jars and lids to air dry thoroughly.
Fill the sterilised jars with the mincemeat and fix the lids on straightaway. Leave to cool, then store in a cool, dark place for 6 weeks or until needed.
Variations on the mincemeat recipe
• For a cherry alternative, replace half of the sultanas and raisins with dried cherries and 50g of the suet with finely chopped marzipan.
• For cranberry and orange, substitute the sultanas and raisins with dried cranberries and use the zest of 4 oranges instead of 2 oranges and 2 lemons.
• For apricot mincemeat, replace half of the sultanas and raisins with finely chopped, dried apricots.
Liz O’Keefe is a professional chef, trained journalist, and the home economist at LandScape magazine. She has written several cookbooks, including the Gourmand award-winning The Mushroom Cookbook. A respected voice in the UK food scene, she regularly judges prestigious food awards and is a member of The Guild of Food Writers. Follow her on Instagram @ecjokeefe
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