• 175g seedless raisins
  • 120g sultanas
  • 120g currants
  • 50g cut mixed peel
  • 50g chopped dried prunes
  • 175g soft brown sugar
  • 225g cooking apples - peeled, cored and grated
  • 115g shredded vegetable suet
  • 1 lemon zest and juice
  • 25g chopped almonds
  • 25g chopped pecan nuts
  • 10g mixed spice
  • 1 tsp freshly grated nutmeg
  • 75ml brandy


Mix all the ingredients together (use only half the brandy) in a large deep baking tray. Cover and leave to stand overnight.

The next day, preheat the oven to 120°C cover the tray with foil and place in the oven for about 2 hours.

Leave the mixture to cool slightly, then mix in the rest of the brandy.

Sterilise some clean glass jars in the oven and spoon the warm mincemeat into the sterilised jars, seal and leave to mature.

This mix is better if left for two weeks to mature.


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