Whip up this incredibly easy homemade mincemeat, bursting with fruity goodness and warm spices! Perfect for your festive bakes, it's so simple you'll wonder why you ever bought it. The lemon zest and juice add a zesty brightness, while the apple provides a lovely texture.
zested and juiced
check it’s vegetarian and gluten-free, if needed
peeled, cored and finely chopped
Zest and juice the lemon. Peel, core, and finely chop the cooking apple.
Add the currants, sultanas, raisins, mixed peel, lemon zest, lemon juice, suet, chopped cooking apple, mixed spice, ground cinnamon, and dark muscovado sugar to a large saucepan.
Place the saucepan over a low heat and cook for 10 minutes, stirring occasionally, until the sugar and suet have completely dissolved.
Remove the mincemeat from the heat and allow it to cool completely to room temperature.
Once cooled, stir in the brandy until well combined. The mincemeat may appear loose but will thicken as it cools further.
The mincemeat is ready to use in pastry once cooled. Alternatively, spoon the warm mincemeat into a large sterilised jar or several smaller ones. Store in a cool, dry place for up to six months.
To sterilise jars, wash them in hot, soapy water, rinse well, then place them upside down on a baking tray in a cold oven. Heat the oven to 140°C/120°C fan/gas 1 and leave for 15 minutes. Allow to cool before filling.
For an extra festive flavour, consider adding a pinch of ground cloves or nutmeg along with the other spices.
This mincemeat freezes well for up to 3 months. Thaw in the refrigerator overnight before use.