This is a beautifully simple, no fuss sweet mincemeat recipe, absolutely perfect for your homemade mince pies, once you have made it, you can keep it in air tight sterile jars, it’ll keep for 6 months, and the flavour will get better as it matures.

I’ve added in my Sweet Pastry Recipe too, it’s the one I use for my mince pies, so please give my recipes a try, they aren’t difficult and you will taste the difference

Mincemeat Recipe 

Shopping List

250g raisins

375g currants

100ml brandy

1 lemon zested and juiced

300g suet

250g dark brown sugar

100g mixed peel

Good pinch of nutmeg

1 large Apple, peeled, cored and grated

Method 

Soak the dried fruit in the brandy for at least 2 hours

Now add all the other ingredients and mix well

The mincemeat mix can be used straight away but benefits from maturing, I’d leave it for at least 3 days,

Transfer to sterile jars and store

SWEET PASTRY 

This is the recipe for the sweet pastry I use for my mince pies, I love the short, crumbling texture that is so much better than shop mass produced mince pies

Shopping List 

375g plain flour

260g butter

125g caster sugar

1 large egg

Method 

Rub the butter, flour and sugar together until you have breadcrumb texture

Add the egg and gently bring together, DO NOT OVER WORK

Wrap in cling film for at least 1 hour until ready to use
I love to serve these slightly warm with a glass of mulled wine, give them a go and let me know how you get on
Jon