Luxurious Mincemeat

Luxurious Mincemeat

Quintessential British, mincemeat is always associated with Christmas. It can be used to make mince pies and mince muffins. Making your own mincemeat could be fun because you can define how rich or luxurious you want it to be. This recipe has evolved over the last 3 or 4 years and always attracts compliments from all who eat it.

The last time I bought a jar of mincemeat I could not believe how much preservatives was in that jar, plus there isn’t a wide variety of dried fruits as you may think, so I thought why not make my own, at least I’ll know what goes into it and I can make it as rich and luxurious as I want it to be. So here is a quick recipe for my luxurious mincemeat, it can be quite taxing on the budget but it is well worth it.

mincement 02

This recipe is enough to make about 150 to 200 mince pies, so if you do not need that much just half it, or make a fourth of it. I always use vegetable suet as it means it can be enjoyed by both vegetarians and non-vegetarians alike.

Equipment Required

  1. Large bowl
  2. Large wooden spoon
  3. Coarse grater
  4. Zester
  5. Apple corer
  6. Fruit/vegetable peeler
  7. Kitchen knife
  8. Chopping board


  1. 1 large bramley cooking apple or 2 small ones
  2. Zest of one orange plus juice
  3. Zest of one lemon plus juice
  4. 100g stem ginger in syrup
  5. 200g dried morello cherries
  6. 200g dried raisins
  7. 200g dried currants
  8. 200g dried cranberries
  9. 100g chopped dried apricots
  10. 100g mixed peel
  11. 120g calvados
  12. 120g dark rum
  13. 300g dark muscovado sugar
  14. 400g vegetarian suet
  15. 1½ tsp ground cinnamon
  16. 1 tsp ground nutmeg   
  17. 1 tsp mixed spice


  1. Peel the apple and take out its core then grate it.
  2. Zest the orange and the lemon and squeeze out the juice into a large bowl along with the apples
  3. Chop up the stem ginger into fine pieces and add to the bowl
  4. Add all the remaining ingredients in no particular order into the large bowl and mix thoroughly with wooden spoon
  5. Leave on worktop for about 24 hours to enable the dried fruit absorb all the liquids
  6. Transfer the mincemeat into an airtight jar or container storing it in a cool area ready to be used when needed

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