Christmas Mincemeat
Prep time
Cook time
Total time
The 1861 volume Mrs. Beeton’s Book of Household Management called for beef suet and rump steak mixed in with the dried fruit and spice. However my version is packed full of fruit and uses butter instead of suet, not an ounce of meat in sight. Plus a very healthy glug or three of alcohol
Serves: 4 jars
  • 175g currants
  • 175g raisins
  • 175g sultanas
  • 175g dried cranberries
  • 50g mixed peel
  • 50g glace cherries, chopped in quarters
  • 1 medium cooking apple, peeled, cored and chopped
  • 125g butter
  • 50g chopped pecan nuts
  • 225g light brown sugar
  • ½ tsp ground cinnamon
  • 1 tsp mixed spice
  • 1 lemon
  • 200ml brandy (or alcohol of your choice)
  1. Gently heat the butter, sugar, spices, juice and zest of the lemon until the sugar has dissolved.
  2. Add all the remaining ingredients, except the brandy/alcohol into the pan and simmer gently, stirring occasionally, for about 10 minutes.
  3. Allow the mixture to cool a little and then stir in the alcohol.
  4. Spoon the mincemeat into sterilised jam jars. Put on the lid and store in a cool place. These will improve with age and will store well for up to 6 months in a cool place.
Stores well in a cool dark place for 6 months
Recipe by Cluck, Muck & Cook at