British Christmas Mincemeat

JoSele Swopes


The way we have always made ours was with Venison. But the British use the Suet in this recipe and it is aged so you will make it ahead of time with the Brandy, that way it has plenty of time to age with the fruit. Plus you can give jars of it away as gifts too. You can also can it for next year. I use Grand Marnier.

Christmas and British food means mince pies filled with delicious home made mincemeat. Christmas mincemeat is not, as the name suggests, meat, if you look at the Christmas mincemeat recipe you will see it is sugar, fruits both fresh and dried, Brand and suet.

pinch tips: How to Melt and Soften Butter



3-1 lb Jars


20 Min


2 Hr 50 Min


6 oz
4 oz
golden raisins
10 oz
4 oz
candied peel (mixed) finely chopped
6 oz
suet shredded (beef or vegetarian)
1/2 lb
dark brown sugar
2 tsp
allspice, ground
1/2 tsp
freshly grated nutmeg
lemon zest, grated (from 1 lemon)
juice from 1 lemon
orange zest, grated (from 1 orange)
juice from 1 orange
gala apple finely chopped/peel on
4 Tbsp
grand marnier
1 pinch
1 pinch
chili powder

Directions Step-By-Step

In a large bowl combine all the ingredients except the grand marnier. Stir really well making sure all the ingredients are evenly distributed. Cover with a clean tea towel and leave overnight.
Next day, heat the oven to 225°F. Remove the tea towel and cover the bowl with foil and place in the warmed oven for 2 1/2 hrs. The suet will have melted but don't worry, this is how it should be as the fat is what will help to preserve the mincemeat. Stir well and leave to one side to cool, stirring from time to time.
Once cool stir the mincemeat again, add the grand marnier and stir again.
Fill sterilised jars with the cold mincemeat, cover with a wax disc/wax(paraffin) and a lid. The mincemeat will keep up to one year in a cool, dark place.

About this Recipe