Quick-to-mix mincemeat

Why settle for a shop-bought jar of this traditional, festive fruit filling when you can make your own in minutes?

  • Prep:15 mins
    plus 2 hrs soaking, no cook
  • Easy

Nutrition per serving

  • kcal 54
  • fat 1g
  • saturates 1g
  • carbs 10g
  • sugars 10g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 2 large Bramley apples, peeled, cored and finely chopped to give 450g/1lb
  • 450g currants
  • 450g sultanas
  • 450g raisins
  • 200g pot mixed candied peel
  • zest and juice of 1 orange
  • zest and juice of 1 lemon
  • 450g dark muscovado sugar
  • 1½ tsp ground mixed spice
  • 100ml Armagnac or brandy, plus more if needed
  • 200g pack beef or vegetable suet


How to sterilise your jars

Wash jars and lids in hot soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. Alternatively, put them through the hot cycle of a dishwasher. If you are using jars with rubber seals, remove the seals and cover in just-boiled water.


  1. Put everything except the suet into a large mixing bowl and mix well using your hands. Leave for at least 2 hrs, or overnight if you can. Add the suet, mix again, then spoon into sterilised jars (see tip, bottom left) while they are still warm. Will keep for up to 1 year in a cool, dark place. If the mincemeat starts to look dry as it matures, add a little more brandy.

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