Quick mincemeat
- Published: 21 Nov 17
- Updated: 18 Mar 24
Left it to the last minute? Homemade mincemeat has never been so easy, try this speedy recipe in your mince pies this Christmas.
If you’re organised enough, make it a month ahead, so that it develops a good depth of flavour.
And now you’ve got the filling sorted, make your own shortcrust pastry.
- Makes 1.125kg (enough for 3 X 375g jars)
- Takes about 20 minutes to make
Ingredients
- 110g sultanas
- 170g raisins
- 170g currants
- 170g grated Bramley apples
- 110g suet
- 200g soft brown sugar
- 100g finely chopped mixed peel
- 65g blanched and chopped almonds
- ½ tbsp mixed spice
- Zest and juice of 1 orange
- Large splash of brandy
See our master recipe for rich shortcrust mince pie pastry here.
Method
- In a bowl, mix together 110g sultanas, 170g each raisins and currants, 170g grated bramley apples, 110g suet, 200g soft brown sugar, 100g finely chopped mixed peel, 65g blanched and chopped almonds, ½ tbsp mixed spice, the zest and juice of 1 orange, and a large splash of brandy.
- Wash some clean jars in warm soapy water, rinse and dry in a low oven. Spoon the mincemeat into the sterilised jars and seal – they’ll keep for 12 months.
- Recipe from December 2008 Issue
delicious. tips
Learn how to make mincemeat below…
We recommend that you make this mincemeat about a month advance so that it develops a good depth of flavour.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter