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A jar of mincemeat with a spoon in it.
Traditional Mincemeat Recipe
Prep Time
15 mins
Cook Time
15 mins
Soak
12 hrs
 

Growing up in Ireland, a mince pie was a staple at Christmas! My Traditional Mincemeat recipe is perfectly spiced and sweet, just like from my childhood.

Course: Dessert
Cuisine: Irish
Servings: 3 cups (900g)
Author: Gemma Stafford
Ingredients
  • 1 medium cooking apple
  • 1 ½ cups (7 ½oz/213g) raisins
  • 1 ½ cups (7 ½oz/213g) currants
  • 1 ½ cups (7 ½oz/213g) sultanas
  • 1 cup (8oz/225g) candied mixed peel
  • 1 teaspoon mixed spice*
  • ½ teaspoon ground cinnamon
  • 1 medium lemon zest and juice
  • 1 medium orange zest and juice
  • 1 cup (6oz/170g) muscovado sugar* (or dark brown sugar)
  • cup (5oz/142ml) whiskey (brandy or rum)
  • 1 stick (4oz/115g) butter cubed
Instructions
  1. In a large bowl add all of the above ingredients. Cover and allow to soak and hydrate overnight or for a minimum of 12 hours.

  2. The next day add the contents of the bowl to a medium-sized saucepan. Simmer uncovered over medium/low heat for roughly 10-15 minutes until the liquid reduces and thickens slightly. This is a saucy recipe, don't cook off all of the liquid (see video for consistency).

  3. Store the mincemeat in sterilized jars in a cupboard for up to 1 year. Use in my Homemade Mince pies recipe.

Watch the Recipe Video!

Recipe Notes

*Mixed spice: If you don't have mixed spice you can make your own or you can use pumpkin pie spice which is made up of similar spices. 

*Muscovado sugar: This gives the mincemeat a dark, rich treacle kind of flavor. If you don't have any you can substitute dark brown sugar.