My Mother’s Easy Mincemeat

I love making mincemeat for my mince pies at this time of year. Really gets me in the festive spirit and I love the aromas too! I hope you enjoy this delicious and easy recipe that has been in my family for years! It can be made a month in advance and as there is no suet in it I keep it in the fridge!   This makes about 2 large jars.


  • 50g (1¾ oz) each of sultanas, raisins and currants
  • 1 Bramley apple, cored and coarsely grated
  • 50g (1¾ oz) dark muscovado sugar
  • 50g (1¾ oz) luxury mixed candied peel, finely chopped
  • 25g (1oz) glacé cherries, roughly chopped
  • Grated zest of 1 orange
  • Grated zest and juice of 1 lemon
  •  ½ tbsp mixed spice
  •  25g (1oz) fresh white breadcrumbs
  • 60ml (2½ fl oz) brandy


  1. Rinse the dried fruit and mix up all of the mincemeat ingredients until everything is combined.
  2. Cover with cling film and allow the flavours to blend for 24 hours
  3. Pack the mincemeat into jars, fill to the brim to make sure there are no air pockets and screw the lids back on.
  4. Store in a cool, dry place and use in mince pies.

About the author

15 Up Votes
I'm at my prime! Mid 50s and still having fun .. life is what you make it and I intend to make each day count.

More from bud

Salted Caramel Brownies
By bud
I tasted these at a friends house and she has just shared the recipe so I am passing it on to...
Read More
If you enjoyed reading this, show your appreciation to the author with a thumbs up!

bud would love your feedback, please leave your comments below:

Loading Comments

Showcase your recipes

Not a member?

You need to be a member to interact with Silversurfers. Joining is free and simple to do. Click the button below to join today!

Click here if you have forgotten your password
Click here to visit the showcase home page