Servings: makes 2.5 kg


  • 450 g Bramley apples, cored and chopped small (no need to peel them)
  • 50 g whole almonds, cut into slivers
  • 4 teaspoons mixed ground spice
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon freshly grated nutmeg
  • 6 tablespoons brandy
  • 225 g shredded suet (substitute vegetarian suet if required)
  • 350 g raisins
  • 225 g sultanas
  • 225 g currants
  • 225 g whole mixed candied peel, finely chopped
  • 350 g soft dark brown sugar
  • grated zest and juice 2 oranges
  • grated zest and juice 2 lemons


  • The mincemeat will keep for ages (2-3 years) if stored in properly sterilised jars.


  1. Combine all the ingredients, except for the brandy in an oven-proof bowl.
  2. Cover the bowl with a clean cloth and leave the mixture in a cool place overnight.
  3. Pre-heat the oven to 110 deg.
  4. Cover the bowl loosely with foil and place it in the oven for 3 hours.
  5. Stir it occasioanlly as it cools.
  6. When completely cold, add brandy and stir again.
  7. Sterilise storage jars: wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven at 180 deg. for 5 minutes.
  8. Pack mincemenat in sterlised jars.
Go Top