Homemade Christmas Mincemeat

This recipe makes 6x 450g jars.


  • 225g sultanas
  • 350g raisins
  • 225g currants
  • 225g shredded beef suet
  • 225g mixed peel
  • 350g dark brown sugar
  • 50g whole almonds cut in slivers
  • 2 oranges, juice and rind
  • 2 lemons juice and rind
  • 4 teasp mixed spice
  • ½ teasp cinnamon
  • ½ nutmeg grated
  • 450g cooking apples, peeled, cored and grated/ cubed
  • 6 Tablespoons brandy


Mix all the ingredients except the brandy and leave in an ovenproof dish overnight.

Next day, preheat oven to 120 C, 225F, cover the dish loosely with foil. Place the tray into the cool oven and leave for approx 3 hrs. This allows the suet to slowly melt , coating the rest of the ingredients which helps to prevent fermentation.

Allow the mixture to get cold , stir in brandy, fill into clean, sterilised jars and seal. Once sealed your homemade mincemeat will keep for at least a year.

Helpful Hint:

Allow the mincemeat to mature for a couple of weeks if possible.


Find Country Markets on Facebook Bridgestone Award Irish Co-operative Organisation Society