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Festive Mincemeat

My festive mincemeat is just the perfect partner to go with my Festive Mince Pies. Makes Six 350ml Jars.


450g Bramley Cooking Apples (cored and chopped, don't peel)

230g Vegetable Suet

350g Raisins

230g Sultanas

230g Cranberries

230g Whole Candied Peel, chopped

360g Soft Dark Brown Sugar

2 Lrg Oranges (juice and zest)

1 Lemon (juice and Zest)

1 Lime (juice and zest)

60g Whole Almonds (chopped, skins on)

5tsp Mixed Spice

1 level tsp Cinnamon

Whole Nutmeg for grating

6tbsp Spiced Rum


  1. Simply, combine all the ingredients into a large mixing bowl, except the rum. Make sure the mixture is well combined by stirring. Now cover with a tea towel or cloth and leave at room temperature for 12 hours.

  2. After the 12 hours, pre heat the oven to 120c, remove the tea towel or cloth from the bowl and loosely cover the bowl with tin foil and place middle shelf centre in the oven for 3 hours.

  3. When the 3 hours is up, remove from the oven. Don't panic over the appearance of the mince meat, it will look like it's swimming in fat. This is suppose to look like this. As the mincemeat cools, stir the mixture from time to time. During this process the fat will coagulate and will eventually be combined with all the other ingredients.

  4. Then, when the mincemeat has cooled and gone cold, add the spiced rum. To store; pack in sterilised jars. Cover each with wax cover discs and lids to seal.

*Store in a cool, dry, dark place indefinitely. However, this is best eaten within a year of making.

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