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If you like mincemeat then it's madness not to make your own. Homemade Mincemeat is so quick to make and so much better than any you can buy, which always seems to be far too sweet.
***This recipe made its debut on the Recipes Made Easy in December 2015 and was one of the first recipes I posted. I have given it facelift with updated photographs in December 2018.***
Round about the same time I make my Christmas pudding, I also make homemade mincemeat as I have plenty of dried fruit and spices in the cupboard at this time of the year, since I have been stocking up.
To make mincemeat you literally just mix all the ingredients together and leave for a day or two for the flavour to blend stirring once or twice when you remember.
Then all you need to do is pack it into jars or airtight containers and store until required. The containers you use must be scrupulously clean, so I like to use them straight out of the dishwasher. If you store it in a cool place the mincemeat will last for up to 1 year.
I usually use rum or brandy in my mincemeat but this year I used Apricot Brandy which gives it an extra fruit flavour so it tastes amazing. If you prefer not to add alcohol you could use orange or apple juice instead but it will affect the keeping qualities so use within a week or store in the freezer until required.
Step by Step Homemade MinceMeat
- Storage Jars
- 125 g carrot coarsely grated
- 200 g cooking apple peel cored and coarsely grated
- 200 g sultanas
- 200 g raisins
- 200 g currants
- 100 g dried cranberries chopped
- 350 g light muscovado sugar
- 175 g suet
- 2 teaspoon ground mixed spice
- finely grated zest and juice 1 orange
- 100 ml rum or brandy
- Place grated carrot and apple in a large mixing bowl, then add the dried fruit and stir until well combined.
- Add the remaining ingredients and mix together well.
- Cover with a tea towel and allow to stand for 24 to 48 hours in a cool place, stirring occasionally.
- Spoon into clean jars or airtight containers, packing down well to exclude any air bubbles.
- Seal, label and store the jars in a cool, dry place until required.