Home made sweet mince meat

spotit3 | 23:19 Wed 28th Nov 2012 | Recipes

13 Answers

Anyone got a recipe for homemade mince meat i.e. for filling mince pies etc?

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nungate

This is the recipe I've been using for years it's from an old Good Housekeeping Cookery Book

1pound currants
1 pound sultanas
1 pound seedless raisins
8ounces chopped mixed peel
8 ounces cooking apples, peeled cored and grated (try not to use Bramleys as they can make the mincemeat too wet - having said that I use them!)
1 pound dark soft brown sugar
6 ounces shredded suet 4 ounces blanched almonds, chopped
1 level teaspoon each of grated nutmeg, and ground cinnamon
grated rind and juice of one orange and one lemon
half pint of brandy

Place dried fruits, peel, apples and almonds in a large bowl. Add the juice sugar, suet, spices, lemon and orange rind and brandy and mix all thegredients together thoroughly.
Cover and leave to stand for 2 days. Stir well and put into jars, and cover. Allow at least 2 weeks to mature before using.

Makes about 5 and a half pounds.

I#ve already made mine for this years, but I used half of the quantities as I don't need as much this year

spotit3

Question Author

Thanks

-- answer removed --

Trishy

Delia Smith's recipe is wonderful - been making it for years!

spotit3

Question Author

Thanks, Trishy. Funny enough I have just been looking at it online this morning. Do you add the brandy to it?

AliceTickband

the present Mr Tickband does not like shop bought mincemeat so I always make my own version, which is not really mincemeat but it is yummy nevertheless.

I mix some melted butter into whatever dried fruit I want to use, which is usually sultanas and glace cherries, and some mixed spice. OK, it wont keep in jars, but I make it as I want it and my 'mince pies' (although I make mine in the shape of eccles cakes - cant be bothered any more to do the cutting out rounds and tops) always get eaten usually before thet go cold!

Trishy

Yes, I do add the brandy. I have to admit it looks a bit strange, because the fat has melted and coated all the fruit, but when used in mince pies it's fine. I find it's not as sweet and sickly as shop bought, but really tangy.

spotit3

Question Author

Definitely going to try it out tonight then!

LyndaB

I love Delias recipe too. I made some two years ago and have some left which I a going to try. However, a word of warning. When I first made it, it started to ferment in the cupboard! I scraped it all out into another bowl and re-jarred it and kept it in the fridge, where it's been every since. It was lovely last year!

spotit3

Question Author

Thanks for the tip LyndaB. How long did you have it in the cupboard before it started to ferment?