As Christmas rapidly approaches its always good to get some prep done way in advance. The glorious thing with mincemeat is that it actually gets better with age and will last up to a year in a jar, so its great to get it made nice and early.

This mincemeat recipe is delicious and really simple. The only equipment you’ll need is a decent food processor to get all the hard work done. Don’t feel you need to stick to the dried fruit in the recipe, you can certainly experiment. Feel free to substitute dried cranberries or some dried mixed fruit for the dates. And if you like a boozy mice pie feel free to add some more brandy or rum!



250g cooking apples, peeled and chopped

250g currants
250g sultanas

250g dried dates

1 orange
1 lemon
25g flaked almonds

250g soft brown sugar

200g shredded suet

½ tsp mixed spice

250ml rum or brandy



Mince the apples, currants, sultanas, dates and almonds, using a food processor then mix together in a large bowl.

Grate the rind of the lemons and oranges and then juice them. Add both to the bowl.

Stir in the suet, sugar and mixed spice along with 100ml of the run or brandy (you can add a little more if you wish!!) Cover the bowl with a cloth and leave for 2-3 days to let everything to infuse. Room temperature is fine. Make sure you stir your mixture a couple of times a day.

Add the rest of the rum or brandy and then spoon your mixture into jars and cover with waxed discs. Screw on the lid.

Leave for a few weeks to mature. The mincemeat should last up to a year.


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