Yields:
24 Servings
Difficulty: Easy
Prep Time: 15 Mins
This homemade Christmas mincemeat is a festive essential — once you try making your own, you’ll never go back to shop-bought again. Bursting with plump dried fruits, zesty apple, warming spices, stem ginger and a splash of brandy and sherry, it’s rich, aromatic and incredibly easy to prepare.
Perfect for filling your mince pies or gifting in pretty jars, this no-bake recipe comes together in minutes and keeps beautifully for months. A true Christmas classic that brings warmth, flavour and tradition to your festive baking.
Ingredients
Adjust Servings
Instructions
- Place the raisins, sultanas, apple, mixed fruit, mixed peel and lemon zest into a blender a blitz to a paste.
- Place in a bowl and add the suet, sugar, currants, cinnamon, nutmeg, mixed spice, ground ginger, brandy and sherry. Mix together well and set aside.
- Sterilise your jars; wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven, gas mark 4/ 180°C/160°C Fan ,for 5 minutes.
- Pack the mincemeat in the sterilised jars. When filled, cover with waxed discs and seal. It will keep in a cool, dark cupboard for up to a year. Enjoy!
I just love a mince pie. Especially one you have made yourself. Happy Christmas \O/
Have a wonderful Christmas 🙂