Homemade Mincemeat (2024)

This no-cook homemade mincemeat recipe is so easy to make and tastes so much better than anything you can buy. If you like mincemeat then it's madness not to make your own.

Once made it will last up to a year unopened if stored in a cool dark place but it is so delicious you are unlikely not to use it all long before that.

Usually, around mid to late November I stock up on sugar and spice and all things nice to make my Christmas cake, pudding and a batch of homemade mincemeat.

I've used this recipe for more years than I care to remember, probably since my university days studying Home Economics back in the '80s. Although the dried cranberries are a more recent addition.

It couldn't be easier as you literally just mix all the ingredients together and leave for a day or two for the flavour to blend stirring once or twice when you remember.

Then all you need to do is pack it into jars or airtight containers and store it until required. The containers you use must be scrupulously clean, so I like to use jars straight out of the dishwasher or I sterilise them in the oven.

If you store it in a cool dark place the mincemeat will last for up to 1 year unopened. Once open store in the refrigerator and use within 3=4 months.

What is mincemeat

Mincemeat (not to be confused with minced meat) is a mixture of chopped dried fruit, sugar, suet alcohol and spices. Although originally sweet mincemeat did in fact contain meat, now mincemeat only contains beef suet, though this is increasingly being replaced with vegetable suet.

English mincemeat recipes from the 15th - 17th centuries describe a fermented mixture of meat and fruit used as a pie filling. Vinegar in early recipes was later replaced with spirits frequently brandy. The use of spices like cloves, nutmeg, mace and cinnamon was common, probably to make less than perfect meat more palatable.

In the early 19th century mincemeat in pies started to resemble the modern mincemeat with sweetened dried fruits, spices and some meat and was starting to be seen as a traditional Yuletide treat.

By the late 19th century, early 20th century "apple mincemeat" was recommended as an alternative, using apples, suet, currants, brown sugar, raisins, allspice, orange juice, lemons, mace and apple cider, but no meat.

A recipe for apple mincemeat appears in a 1910 issue of The Irish Times, made with apples, suet, currants, sugar, raisins, orange juice, lemons, spice and brandy and so the recipe of mincemeat we know and love today was born.

Ingredients

• Carrots
• Cooking Apple – I use a Bramley apple for its tart flavour to offset some of the sweetness but you could substitute a Granny Smith.
• Sultanas
• Raisins
• Currants
• Dried cranberries
• Light muscovado sugar (or soft light brown sugar)
• Suet – you can use beef or vegetable suet. I tend to use vegetable suet these days so that the mincemeat is suitable for vegetarians
• Mixed spice – is a popular blend of sweet spices used in British baking It is similar to the pumpkin pie spice used in the United States. Cinnamon is the dominant flavour, with nutmeg, allspice, cloves, ginger and mace.
• Orange – zest and juice
• Rum or Brandy

Method

While you can chuck everything in together, I find it easier to make sure everything is evenly mixed by adding in batches.

1 Place the carrot and apple in a large mixing bowl, then add the dried fruit. Stir until combined.

2 Add the suet, mixed spice, orange zest and juice and brandy or rum and mix together well.

3 Add the sugar and mix again. Cover with a tea towel and allow to stand for 24 to 48 hours in a cool place, stirring occasionally.

4 Spoon into sterilised jars, packing down well to exclude any air bubbles. Seal, label and store until required.

See Also

Traditions - Mince Pie Club.MincemeatMissing something in your holiday treats?The best supermarket mincemeat: ‘I’d use this over homemade every time’

Variations

I like to use equal quantities of sultanas, raisins and currants but you can play around with the proportions of the dried fruit so long as the overall quantity is the same. If I'm a bit short of one, I might make it up with another.

A more recent addition to my mincemeat is dried cranberries simply because I like them, you could replace them with dried sour cherries, glace cherries (chopped) or mixed peel.

Don't be tempted to reduce the sugar in this, unless you are going to use all the mincemeat immediately, as the sugar along with the alcohol acts is the preservative. You will still find this a lot less sweet than shop-bought mincemeat which is usually extremely sweet.

The Alcohol – I usually use rum or brandy in my mincemeat but have discovered that Apricot Brandy gives it an extra fruity flavour and tastes amazing in the mincemeat. I'm thinking at some time I should try cherry brandy too.

If you prefer not to add alcohol it is better to just leave it out. Alternatively, replace with orange or apple juice but it will affect the keeping qualities so use within a week or store in the freezer until required.

How to use Mincemeat

The most common use for mincemeat is in mince pies at Christmas time. But it can also be used in many cakes and bakes. So why not use it all year round. Check out these delicious mincemeat recipes.

Chocolate Brownies with mincemeat – Only Crumbs Remain

Mincemeat and apple Galette – Only Crumbs Remain

Mince pies with marzipan – Only Crumbs Remain

Rugelach with mincemeat – Only Crumbs Remain

Mince pies with Frangipane crust – Only Crumbs Remain

classic mince pies – Recipes Made Easy

Almond and mincemeat bars – Recipes Made Easy

Mincemeat loaf cake – Apply to Face

Mincemeat and almond cake – Curly's Cooking

Mincemeat muffins –Something Sweet Something Savoury

Free-from/ suitable for

Mincemeat is suitable for vegans and vegetarians, if made using vegetable suet. Most brands of suet are not gluten-free so not suitable for those following a gluten-free diet.

This recipe first appeared on my other blog Recipes Made Easy