Special Mincemeat

Serves: 4 Jars
I prefer the flavour of butter to suet in mincemeat – which makes it suitable for vegetarians – but use suet if you wish. The butter makes the mincemeat look slightly cloudy in the jar but this disappears once the mincemeat is cooked in mince pies, etc.

Ingredients

  • 175g currants
  • 175g raisins
  • 175g sultanas
  • 175g dried cranberries
  • 100g mixed peel
  • 1 small cooking apple, peeled, cored and finely chopped
  • 125g butter, cut into cubes
  • 50g whole blanched almonds, roughly chopped
  • 225g light muscovado sugar
  • ½ tsp ground cinnamon
  • 1 tsp mixed spice
  • finely grated rind and juice of 1 lemon
  • 200ml brandy, rum or sherry

Instructions

  • 1
    Makes 4 x 370g jars
  • 2
    Measure all of the ingredients except the alcohol into a large pan. Heat gently, allowing the butter to melt, then simmer very gently, stirring occasionally, for about 10 minutes.
  • 3
    Allow the mixture to cool completely then stir in the brandy, rum or sherry.
  • 4
    Spoon the mincemeat into sterilised jam jars, seal tightly, label and store in a cool place.
  • Mary's Tips

  • 1
    I no longer use cellophane tops or wax paper. I simply use clean sterilised screw-top jars saved from bought marmalade or jam.
  • Preparing Ahead

  • 1
    Make the mincemeat up to six months ahead and store in a cool place. It’s not necessary to freeze mincemeat as it stores so well.
  • In the AGA

  • 1
    Follow stage 1, heat gently on the boiling plate, cover and transfer to the simmering oven for about 20 minutes.

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