Homemade mincemeat | The Proof of the Pudding


Traditional mincemeat is a great little recipe to make around this time of year. It’s incredibly simple, keeps well and your homemade jar can be whipped out the cupboard at a moment’s notice if you’re in need of emergency mince pies. If you’ve already made your Christmas pudding (like this one here…) then it’s highly likely that you have leftover dried fruits or chopped peel or even some suet lurking in the cupboards. This is a great way to use them up, and with 18 days left til Christmas (yes, that’s right, EIGHTEEN DAYS) now is the perfect time to do so. If you can resist, it’s best to leave this recipe to infuse for 2 weeks; and if you manage there will be a jar of perfect mincemeat sitting in your cupboard to use in the days leading up to Christmas – and of course, most importantly, on Christmas Day itself.

Before you begin making this recipe make sure you sterilise the jar, or jars, you are using to store the mincemeat in. You can do this in a few different ways. If you have a dishwasher then the easiest method is to put your already clean jars through a hot rinse. If not then you can wash them out with boiling water (or heat with water in them in a microwave until the water boils – I couldn’t do this since my jar has metal on it!) and leave to dry upside down either naturally or in a very low oven.

Ingredients (makes enough mincemeat to fill a 2 litre jar) 600g mixed dried fruit e.g. raisins, currants, sultanas, cranberries, cherries 300g suet 90g chopped peel 250g soft brown sugar ¼ tsp mixed spice ¼ tsp ginger ¼ tsp ground cinnamon ½ fresh nutmeg, grated 1 lemon 1 Bramley apple, peeled and grated 100ml brandy

2 bay leaves