Mincemeat in sealed jars

Original recipes for Christmas mincemeat actually contained minced meat with the dried fruit, I have to admit I have always been too squeamish to try that version. Mincemeat is quick and easy to make but needs time to mature, it is best made at least a month in advance. You can vary the ingredients by adding different dried fruits such as cranberries and apricots or add different spirits such as cointreau or use finely chopped macadamia nuts instead of slivered almonds or use a mild olive oil instead of suet for a healthy option. Often the best dried fruit is found out health food shops.

Around 2 kg
Prep: 15 minutes
Cook: Make at least 2 weeks in advance



  • 250g mixed peel, finely chopped
  • 250g raisins
  • 250g currants
  • 250g sultanas
  • 500g apples, peeled, cored and grated
  • 50g slivered almonds
  • 250g suet, grated (you may use vegetarian suet if you prefer)
  • 250g dark brown (muscavado) sugar
  • juice and zest of 1 lemon
  • juice and zest of 1 orange
  • 6 tbsp rum
  • 6 tbsp brandy


  1. Place all the ingredients in a bowl and mix them together well. Cover the bowl with cling film and allow the flavours to mingle for 2-3 days.
  2. Spoon the mincemeat into sterilised jars tightly, seal the jars well. Store the mincemeat in a cool, dry place for at least 2 weeks before using.