Christmas Mincemeat Recipe

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.
Servings: 24 yield(s)
Prep Time: 15 mins
Ingredients
  • 200 g raisins
  • 200 g sultanas
  • 1 Bramley apple (peeled & chopped)
  • 100 g mixed peel
  • 100 g glace cherries
  • 75 g stem ginger (drained & chopped)
  • 1 lemon (zest only)
  • 200 g suet
  • 200 g dark brown soft sugar
  • 200 g currants
  • 1 tsp ground cinnamon
  • 1/2 tsp grated nutmeg
  • 2 tsp mixed spice
  • 1/2 tsp ground ginger
  • 100 ml brandy
  • 100 ml sherry
Instructions
  1. Place the raisins, sultanas, apple, mixed fruit, mixed peel and lemon zest into a blender a blitz to a paste.
  2. 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.
  3. 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.
  4. 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!