Delicious filling for Christmas Mincemeat Pies

Delicious filling for Christmas Mincemeat Pies

by Jackie Anderson
article from Monday 13, November, 2017


YOU SHOULD HAVE STARTED the Christmas Cake, done the Christmas Pudding and got the Advocaat on the way – so now you can prepare your own mincemeat filling to make the most lovely Christmas Mincemeat Pies.


1 lb (450 g) Bramley Apples, cored and chopped small, skin on

8 oz (225g) Shredded Suet

12 oz (350g) Raisins

8 oz (225g) Sultanas

8 oz (225g) Currants

8 oz (225g) whole mixed Candied Peel, chopped

8 oz (225g) Soft Dark Brown Sugar (Muscovado is best)

Grated zest and juice of 2 Oranges

Grated zest and juice of 2 Lemons

2 oz (50g) of Almonds, sliced into slivers

4 teaspoons of ground Mixed Spice

Half teaspoon of ground Cinnamon

1 teaspoon Allspice

Nutmeg, grated

8 tablesoons of Brandy, added after cooking.


Take all the ingredients except the Brandy and combine thoroughly in a roasting tin. Leave in a cool place overnight or for at least 12 hours stirring now and then. Your patience allows the flavours and juices to marinade together before the cooking. Then preheat your oven to gas mark ¼, 225˚F / 120˚C and place the roasting tin in the oven, having first covered it in aluminium foil. Let it bake for three hours.

When the tray comes out the Mincemeat will look oily as the Suet has melted. Give it a good stir and keep doing this as it is left to cool. It is the fat that binds all the flavours so do not even think of spooning any of it out! When the Mincemeat is cooler start to stir in the Brandy until all of it is used and the Mincemeat cools altogether. Spoon the mixture into clean dry jars and place a waxproof circle on top between the Mincemeat and jar lid.

The Mincemeat can be stored for years or used to make the Mincemeat Pies I shall describe next week. If the jars are labelled nicely they make wonderful gifts when dropping into friends over the Christmas holidays. Enjoy!

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