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Homemade sweet mincemeat
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Homemade Sweet Mincemeat

A homemade vegetarian festive favourite, packed full of fruit and festive flavour.
Prep Time3 hrs
Total Time3 hrs
Course: Jams / Sauces
Cuisine: British
Servings: 910 grams / 3 and 1/2 cups
Author: Emma


  • 115 grams vegetarian suet (3/4 cup)
  • 115 grams sultanas (2/3 cup)
  • 115 grams currants (2/3 cup)
  • 115 grams raisins (3/4 cup)
  • 30 grams chopped candied ginger (1/8 cup)
  • 90 grams light brown sugar (1/2 cup)
  • 1 teaspoon mixed spice
  • 2 medium brambly cooking apples
  • 2 medium oranges - zest & juice
  • 2 medium lemons - zest & juice
  • 6 tablespoons brandy


  • In a large bowl add the suet, sultanas, currants, and raisins, candied ginger, light brown sugar, mixed spice and mix it up.
  • Peel and core your apples, and dice them up into small chunks.
  • Zest and juice the oranges and lemons and add to the bowl.
  • Cover with a tea towel and leave overnight.
  • The following morning heat your oven to 110C / 225F / Gas mark 1/2.
  • Cover your bowl loosely with tin foil and put it into the oven for 3 hours.
  • Take it out of the oven and allow it to cool, stirring it occasionally making sure everything t getting coated with the melted suet.
  • When it is cold add the brandy and mix thoroughly.
  • Put your mincemeat into sterilised jars and seal.
  • This will keep unopened for a year. Once open, keep in the fridge and use within 3 weeks.