Homemade Ingredients

Homemade Mincemeat

4.48 from 19 votes
You don't have to make your Homemade Mincemeat weeks in advance to create your own Mincemeat Pies for the holidays. Follow my easy recipe and I'll show you!
Homemade Mincemeat

Hi Bold Bakers!

Mince Pies are such a big part of my food traditions when it comes to Christmas. And you can’t have minced pies without Mincemeat! and if you have time to make your own Homemade Mincemeat then all the better.

This recipe is not labor intensive in the slightest, simply combine all of the ingredients and cook until soft. I have memories of Christmas baking taking so long because my mum would soak all of the fruit, prepare the jars and pudding bowls. It’s a very fond memory, and something this good takes time but it will all be worth it.

To make Homemade Mince Pies using my easy pastry recipe click here

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Mincemeat doesn’t have to be made months in advance like you think. I make this about 2 weeks before Christmas and it has great flavor and texture.

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The addition of cranberries to this mincemeat is not normally the fruit you would see however it is a welcome addition. It gives the mincemeat a lovely color and makes it looks like there are jewels in there.

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When it comes to sterilizing the jar, just put some water in the bottom of the jar and microwave it for 2 minutes until the water bubbles and steams. Pour out and fill while hot. Not too fussy at all.

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Make my Mince Pies!

Get all of your holiday baking ready at my Holiday Baking Headquarters!

Homemade Mincemeat

4.48 from 19 votes
You don't have to make your Homemade Mincemeat weeks in advance to create your own Mincemeat Pies for the holidays. Follow my easy recipe and I'll show you!
Author: bbcgoodfood.com
Servings: 2 jars
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
You don't have to make your Homemade Mincemeat weeks in advance to create your own Mincemeat Pies for the holidays. Follow my easy recipe and I'll show you!
Author: bbcgoodfood.com
Servings: 2 jars

Ingredients

  • 500 g (3 cups) mixture of raisins, currants and sultanas (use jumbo or golden sultanas if you can get them)
  • 140 g (1 cup) dried apricots, chopped
  • 85 g (3/4 cups) dried cranberries
  • 85 g (3/4 cups) mixed peel
  • 150 ml (1/2 cup) brandy
  • zest and juice 1 lemon
  • zest and juice 1 orange
  • 175 g (12 tablespoons) melted butter or suet
  • 100 g (1 cup) fresh or frozen cranberries, roughly chopped
  • 200 g (1 1/2 cup) brown sugar
  • tsp ground cinnamon
  • ½ tsp ground nutmeg

Instructions

  • Place the dried fruits and mixed peel into a large bowl. Pour over the brandy, zests and juices. Stir, then cover and leave to soak for 24 hrs. (I have done this step for 4 hours when I'm rushed)
  • Tip the mixture into a large saucepan with the remaining ingredients and stir well. Set over a medium heat and, once the suet has melted, turn up the heat and bubble for a few mins. Pack while hot into sterilised jars (see tip, below). Leave in a cool, dark cupboard for at least a fortnight, or for up to 6 months.

Recipe Notes

Keep up to 6 months in a dark, cool space.
When it comes to sterilizing the jar, just put some water in the bottom of the jar and microwave it for 2 minutes until the water bubbles and steams. Pour out and fill while hot. Not too fussy at all.

 

Submit your own photos of this recipe

1 Images

Millie Fleck

38
Comments & Reviews

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BARBARA J LISTON
Guest
BARBARA J LISTON
1 month ago

Hi Gemma
I’m writing to find out if there has to be butter or suet or any fat at all for this mince recipe. My whole family of 4 are striving to be on the whole food plant-based way of eating. I would personally make an exception and use vegan butter but I’d like to make a dessert everyone will enjoy this Thanksgiving. Thank you. BTW, your english muffins look amazing and simple; I’ll be trying them very soon.
Best,
Barb

Marilyn Harms
Guest
Marilyn Harms
11 months ago

Oh suet still exists of course, you just have to ask your butcher for it, it comes from only one place on the cow and is a very hard clean fat, try using it to pan fry meats etc, its great, melts readily and keeps in the freezer indefinitely, better then bacon drippings i think. Oddly enough my heritage is scottish/ irish mostly so it makes sense these old recipes are decended that way,

Marilyn Harms
Guest
Marilyn Harms
11 months ago

Please do try the mincemeat. I think you will find the original version with meat is actually very nice . My family goes back to before the civil war in this part of America , some of us still make the old recipes passed down to us. There is another one, a carrot suet steamed pudding with hard sauce that sounds horrible but tastes heavenly lol. Do not forget the suet, your butcher can get it for you but its important, dont sub it for crisco or other fats. A very happy Christmas to you all.

B. Newland
Guest
B. Newland
11 months ago

Does the ‘mixed peel’ mean fresh citrus peels in addition to the lemon and orange zest mentioned?

Millie Fleck
Member
Millie Fleck
1 year ago

Hi Gemma, I just made this, left out a little sugar and added the peel from the orange I took the juice from chopped into smallish pieces after removing the stringy left behind skin. I left out the apricots and added extra raisins, tasted a little of it and wow tastes divine 🙂
Can’t wait for this to infuse in flavour so am able to use it 🙂
Have submitted a photo.
Thanks for sharing,
Millie

Colleen
Guest
Colleen
1 year ago

Except for things like vanilla extract, I keep an alcohol- free home. Cooking the brandy will be within my limit. Can I use something like pineapple juice to soak the fruit? I know it would impact the storage of the mincemeat. Can it be frozen? I LOVE the variety of fruits in your version. Thanks!

Nan Shack
Guest
Nan Shack
1 year ago

Hello, Gemma. My grandmother, who hailed from County Antrim, always put game meat in her mincement. She usually used venison, but had jars with all manner of game, including goose. Any idea how much meat would be added to make the one pie?

Member

Due to your great pastry recipes I have decided to make my own minced pies, I have already bought a couple of jars of famous English mincemeat, but would like to enervate that a bit with the addition of cranberries and perhaps some dried apricot. Could I just cook the dried fruits, after steeping them in spirit,and mix in with all the other ingredients that came in the jar? Also I am reluctant to buy a bottle of brandy just for this recipe, but I have a bottle of vodka I had for the essence recipes, could I use that?… Read more »

Rozlyn Conway
Guest
1 year ago

Hi Gemma. I am a Fan of you and your recipes. I would love to make the mince meat recipe, can this mixture be frozen or only left in the fridge. Just a thought. Kind regards.. Rozlyn Conway

Nicky
Guest
Nicky
1 year ago

Hi Gemma I found a jar of home made mincemeat in my cupboard after 18months. It smelled ok. But I’m not sure if I should keep it for this Xmas. How long can mincemeat keep for? Thanks

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