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Homemade Mincemeat
Our go-to mincemeat recipe, featuring homemade candied peel, plenty of citrus, and brandy. Butter is used in place of suet for this recipe.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Author:
Sophie Mackenzie
Yield:
1
litre
Equipment
▢
Measuring cups and spoons or a digital kitchen scale
▢
Large pot
▢
Wooden spoon
Ingredients
▢
2
apples
peeled and diced
▢
2 ¼
cups
raisins
chopped
▢
¼
cup
raw walnuts
chopped
▢
¼
cup
currants
▢
¾
cup
mixed peel
chopped
▢
1
cup
brown sugar
packed
▢
Zest of a lemon
▢
Juice of a lemon
▢
½
cup
salted butter
▢
½
teaspoon
nutmeg
▢
½
teaspoon
allspice
▢
½
teaspoon
cinnamon
▢
½
cup
brandy
US Customary
-
Metric
Instructions
Add the apples, raisins, currants, walnuts, mixed peel, brown sugar, lemon zest and juice, butter, nutmeg, allspice, and cinnamon to a large pot.
Heat the mixture over medium and bring to a low simmer, until the butter and sugar melt.
Reduce the heat to low and simmer for about 20 minutes, stirring occasionally. The raisins should be plump and apples softened after this time.
Stir in the brandy and remove the mincemeat from the heat. Cool fully before storing in the refrigerator in a sealed container.
For longer storage, fully cover the top of the mincemeat with a layer of melted butter.
Notes
For an alcohol free version, sub apple juice for the brandy. If preferred, use cognac in place of brandy.
Nutrition
Serving:
1
g
|
Calories:
57
kcal
|
Carbohydrates:
3
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
14
mg
|
Sodium:
41
mg
|
Fiber:
1
g
|
Sugar:
2
g