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for when you have less time to spend in the kitchen.
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Homemade Mincemeat

Fruity and moist with a rich spicy taste but not cloyingly sweet.

Preparation method

1.       Put all the ingredients into a large mixing bowl and mix thoroughly.  Cover tightly and leave to stand in a cool spot for a day to allow the flavours to infuse and blend.  Stir from time to time. 

2.       Give the mincemeat a good mix then spoon into sterilised jars and cover with sterilised lids.  Store in the fridge or a cold spot for a couple of weeks at least for the mincemeat to mature.  Before using stir well.  Always store opened jars in the fridge and use within 4 days.

what you will need

Makes about 1.35kg

225g good quality currants

225g large good quality raisins

85g chopped mixed peel

3 lumps or pieces stem ginger in syrup, drained

1/2  Bramley apple ( about 100g) peeled, cored and grated

100g vegetarian suet

30g chopped almonds

30g chopped walnuts

The grated rind and juice each 1/2 unwaxed lemon and orange

175g soft dark muscovado sugar

1/2 teaspoon each ground cinnamon, grated nutmeg, ground mixed spice

150ml ginger wine or brandy

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