Classic mincemeat

This fresh-tasting mincemeat is laced with plenty of yuletide spirit and hints of warming spice
By Roopa Gulati
Classic mincemeat
  • Rating:
  • Serves: makes about 3.5kg
  • Prep Time: 30 minutes plus overnight standing time
  • Effort: easy



  • 500 g currants
  • 500 g raisins
  • 500 g sultanas
  • 500 g cooking apples, peeled, cored and finely chopped or coarsely grated
  • 500 g chopped beef suet, or vegetarian suet
  • 100 g blanched almonds, roughly chopped
  • 450 g lightlight muscovado sugar
  • 1 tsp cinnamon
  • 1 pinches grated nutmeg
  • 1.5 tsp mixed spice
  • 1 lemons, grated rind and juice
  • 1 oranges, grated rind and juice
  • 200 g mixed candied peel, chopped
  • 200 ml dark rum
  • 275 ml dry sherry


Mix everything together in a really large bowl. It's a good idea to get stuck in and use your hands for this. Cover the bowl and leave on one side for a day so that the flavours can develop. Give it a good stir now and again.

Pack the mincemeat into sterilised jars, seal with greaseproof paper jam pot covers and tight-fitting lids. Store in a cool place - if you have the time, let the mincemeat mature for 2-3 weeks before using it for mincepies.

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