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Easy Mincemeat Recipe

This Easy Mincemeat Recipe is a quick homemade supremely spiced fruity boozy mincemeat essential for mince pies.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: British
Servings: 64 servings
Calories: 87kcal


  • 400 g bramley apples about 1-2 apples
  • 225 g seedless raisins
  • 225 g currants
  • 225 g sultanas
  • 240 g beef suet for gluten-free suet see notes
  • 275 g dark muscovado sugar
  • 50 g mixed peel homemade is preferable
  • zest 1 orange
  • zest 1 lemon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 60 ml brandy


  • Peel, core and dice the bramley apples into small pieces.
  • Place the apple pieces into a large ovenproof pot with the rest of the ingredients (except for the brandy) and stir together until everything is well combined.
  • If you want to make mince pies straight away then set aside about 300g and stir in a couple of teaspoons of the brandy. Let the mincemeat rest whilst you prepare the pastry and then you can fill your pies immediately.
  • To prepare the rest of the mincemeat for storing put a lid on the pot and place in an oven pre-heated to 150°C /130°C fan/gas 2 for 1 hour.
  • Leave the mincemeat to completely cool before stirring in the brandy.
  • Decant the mincemeat into sterilised jars and store in a cool dark place for up to a year.


  • If you are gluten-free I recommend you use fresh beef suet. It’s not possible to buy gluten-free pre-packaged beef suet. I don't recommend the vegetarian version which is gluten-free. Do speak to your local butcher about obtaining fresh suet. It will come in a solid block which you will need to grate with a bit of gluten-free flour so that it can evenly disperse throughout the mincemeat. If you are vegan then I would recommend replacing with grated coconut butter but if you are not then I would urge you not to make the switch.
  • Yield 4 380g jars
  • You can make your mince pies straightaway using this mincemeat but if you are not then you will need to cook it and store in sterilised jars.
  • To sterilise the jars – Place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes. It is best not to sterilise lids in the oven as they can easily ruin.
  • The mincemeat will keep for 3 months in a cool and dark place.


Calories: 87kcal | Carbohydrates: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 4mg | Potassium: 100mg | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 0.7mg | Calcium: 10mg | Iron: 0.3mg