Traditional British Mincemeat for Christmas Mince Pies!

READY IN: 336hrs 30mins
Recipe by French Tart

A subtle blend of sweet and savoury with just a hint of alcohol which echoes the ancient practice of adding spice and fruit to meat dishes. I also have a "Boozy Fat Free" mincemeat recipe posted,Traditional British Boozy Mincemeat - Fat Free, but if you wish to make a mincemeat recipe with little or no alcohol, this is a wonderful traditional recipe for long lasting mincemeat. Mincemeat was always made at home before the advent of commercial brands, and although this is based on an old recipe, this was obviously made after the introduction of sugar into England. In earlier times mincemeat was a mixture of real meat, spices and fruit. The only remaining and symbolic ingredient of this ancient culinary practice is the inclusion of the suet - which can be beef or vegetable suet for vegetarians. Excellent in mince pies and all manner of steamed and sticky puddings! PS. If you cannot obtain suet locally, you can use grated butter instead; place the butter in the freezer until nearly frozen and very firm and then grate into the bowl straight away.

Top Review by Sydney Mike

Those of you who love the taste of mincemeat (& I realize there aren't a lot out there!), this recipe makes a GREAT TASTING one! Made another Zaar recipe to get my candied citrus peel, used vegetable suet (to please my son & DIL), apple juice instead of brandy AND omitted the sherry wine (to entice my partner)! Now it's all 'cooking' itself in it's own peculiar way while I attend to other things (in the kitchen, of course)! However, my initial taste test before sealing the jars tells me this will definitely be an OUTSTANDING mince! Thank you so much for sharing this recipe! [Recipenapped, made & reviewed while in the Aus/NZ Recipe Swap #15]

Ingredients Nutrition


  1. Chop the nuts and candied peel finely.
  2. Peel, core and chop the apples into small pieces.
  3. Stir together with all the other ingredients and seal in sterilised jars.
  4. Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings.

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