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a spoonful of homemade mincemeat on wooden board with jars in the background

Mincemeat Recipe (Traditional, Vegetarian and Alcohol Free)

Traditional mincemeat recipe for your homemade mince pies, to be made at least 2 weeks before. Plus vegetarian and alcohol free versions.
5 from 7 votes
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Course: Ingredient
Cuisine: British
Keyword: christmas, christmas recipes, mince pies, mincemeat
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time: 14 days
Servings: 36 (makes 3 x 400ml jars)
Calories: 144kcal
Author: Azlin Bloor

Equipment

  • large saucepan
  • measuring scales
  • ladle
  • spoons as needed
  • 3 x 400 ml jars (13.5 fluid oz)

Ingredients

  • 1 cooking apple, like Bramley about 200g (7 oz), rough weight
  • zest of 1 large orange weight of the orange - about 200g (7 oz)
  • 200 g raisins
  • 200 g sultanas
  • 200 g currants
  • 100 g mixed citrus peel (affiliate link)
  • ½ tsp mixed spice
  • 200 g shredded vegetable suet or 180 g (6.3 oz) salted butter
  • 250 g soft brown sugar
  • 60 g chopped almonds
  • 125 ml brandy non alcoholic - sub this with 125 ml of light Earl Grey or Darjeeling - made with 1 tsp tea leaves (or 1 tea bag) steeped for only 2 minutes

Instructions

  • Chop up the cooking apple coarsely, no need to peel, and zest your orange.
  • Get a large saucepan and place all the dried fruit in. So that's the raisins, currants, sultanas and mixed peel.
  • Follow this with the mixed spice, suet, brown sugar, chopped nuts, chopped apple and orange peel.
  • Place the saucepan on medium flame and heat everything up until the sugar starts to melt. This will take about 2 minutes or so. You can stir it to help it along. No need to cover.
  • Once the ingredients in the saucepan are simmering, lower the heat down to medium-low and simmer for 10 minutes. Give it a stir to mix everything up. The suet will be melting at this point.
  • Take it off the heat and leave it to cool down completely. Then stir in the brandy.
  • Transfer to sterilised jars. Clean the rims of the jars, seal, and leave somewhere dark and cool for at least 2 weeks before using.
    Click here to read more on how to sterilise jars.

Nutrition

Serving: 1heaped Tbsp | Calories: 144kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 47mg | Potassium: 166mg | Fiber: 1g | Sugar: 17g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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