Traditional Mincemeat
Rich, fruity, and brimming with the warm spices of the season, this Traditional Mincemeat recipe is a must-have for your holiday baking repertoire. Packed with a medley of currants, sultanas, raisins, and mixed candied peel, this classic filling is elevated with the addition of grated apple, zesty citrus, and a delightful touch of brandy for depth of flavor. Enhanced by aromatic ground cinnamon, nutmeg, and cloves, this suet-based recipe delivers a wonderfully indulgent and authentic taste of tradition. Perfect for filling mince pies, tarts, or festive pastries, this make-ahead mincemeat improves as it sits, allowing its flavors to meld beautifully. With just 30 minutes of prep time and a long shelf life in sterilized jars, it’s the ultimate treat for holiday celebrations and gift-giving alike.
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Recipe Information
Ingredients
- 250 grams beef suet
- 250 grams currants
- 250 grams sultanas
- 250 grams raisins
- 100 grams mixed candied peel
- 2 medium grated apple
- 250 grams soft dark brown sugar
- 1 large zest and juice of 1 large lemon
- 1 large zest and juice of 1 large orange
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoon ground cloves
- 100 milliliters brandy
Instructions
Begin by finely chopping the beef suet, if it's not pre-chopped. Then, place it in a large mixing bowl.
Add the currants, sultanas, raisins, and mixed candied peel to the bowl with the suet.
Next, peel and grate the apples. It's okay if they brown a little as they will blend in with the other ingredients.
Add the grated apples to the mixing bowl, followed by the soft dark brown sugar.
Finely grate the zest of one large lemon and one large orange directly over the mixture.
Juice the lemon and orange, then add the juices to the mixture.
Sprinkle the ground cinnamon, nutmeg, and cloves into the bowl.
Using a large spoon or your hands, mix all the ingredients thoroughly, ensuring that everything is evenly combined.
Cover the bowl with a clean cloth and leave the mixture to sit at room temperature for at least 12 hours or overnight, allowing the flavors to meld.
Preheat your oven to 110°C (230°F).
Transfer the mincemeat mixture to a large ovenproof dish and cover with foil.
Place the dish in the preheated oven for approximately 2 hours.
After baking, remove the dish from the oven and allow the mincemeat to cool completely. Stir in the brandy once cooled.
Transfer the mincemeat to sterilized jars, packing it tightly to remove air bubbles.
Seal the jars and store in a cool, dark place. The mincemeat can be kept for several months and will improve in flavor over time.
Nutrition Facts
Calories |
6151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.3 g | 308% | |
| Saturated Fat | 121.5 g | 608% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 992.1 g | 361% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 835.9 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 885 mg | 68% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 6836 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
