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  • Sarah L Samuels

Sarah’s Christmas Mincemeat

Updated: Dec 7, 2022

Last year I didn’t have time to make my own mincemeat but I had lots of requests for a recipe so this year I got prepared early and I was making mincemeat in August! I love Christmas time so I am am happy to have the smell of Christmas at any time of the year!!!


This mincemeat is full of dried fruit and I have added dried cranberries to mine too.



It is really easy to make and you can use it in so many recipes in the lead up to Christmas and for Christmas Day too. My favourite is my frangipani mince pies!



Jump to recipe


Put all the ingredients (except brandy) into a large pan.



Simmer and stir for about 5-10 minutes for the sugar to dissolve and it starts to thicken slightly.



Set the pan aside to cool.


Sterilise the jars and lids either in a hot dishwasher or in the oven at 160 degrees centigrade (140 fan) for 30 minutes.



When the mixture is cool add the brandy and stir until it is fully incorporated- it will be much thinner but will thicken in the jars.



Spoon the mincemeat into the jars and use a spoon to press it down.



Seal the jars and label.




Sarah’s Christmas Mincemeat


Sarah’s servings: 1 x 1ltr Jar or 4 x 250ml Jars

Sarah’s skill: Easy


Ingredients:


550g Mixed Dried Fruit

150g Dried Cranberries

100g Candied chopped peel

1 Bramley apple peeled & grated

120g Vegetable suet

250g Soft dark brown sugar

1 Lemon (juice & rind)

1 tsp Mixed spice

1/2 tsp Ground cinnamon

1/2 tsp Ground ginger

250ml Brandy


Method:

  1. Put all the ingredients (except brandy) into a large pan.

  2. Simmer and stir for about 5-10 minutes for the sugar to dissolve and it starts to thicken slightly.

  3. Set the pan aside to cool.

  4. Sterilise the jars and lids either in a hot dishwasher or in the oven at 160 degrees centigrade (140 fan) for 30 minutes.

  5. When the mixture is cool add the brandy and stir until it is fully incorporated- it will be much thinner but will thicken in the jars.

  6. Spoon the mincemeat into the jars and use a spoon to press it down.

  7. Seal the jars and label.





Sarah’s extra slice…..


I used vegetable suet in my recipe but you could use beef suet or butter if you prefer.



Any dried fruit works well such as figs and dates but just cut them into small chunks so they can fit nicely into your mince pies.


It will keep for 6 months if not longer in the sealed jars.


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