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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 120Ā°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.