Saturday, 12 December 2009


I have to be careful with mincemeat because of my nut allergy, so I make my own to be certain it's safe to eat. I think this version tastes nicer, anyway - it's not quite so rich and sickly sweet as the shop-bought varieties!


Makes: Lots - about 9lb! You might want to try using just a third of each ingredient unless you're catering for a large number of people!
Takes: 15-20 minutes


2 lb cooking apples
12 oz carrots
8 oz mixed peel
1 1/2 lb currants
1 1/2 lb sultanas
12 oz shredded suet (vegetable suet if you want vegetarian mincemeat)
1 1/2 lb soft brown sugar
1 1/2 tsp ground mixed spice
1 tsp nutmeg
1/4 pint brandy (or apple juice if you prefer)

  1. Peel, core and grate the apple - a food processor with grater blade is best for this step. Peel and grate the carrots, again using a food processor if you have one.
  2. Put all the ingredients except the brandy (or apple juice) into a LARGE bowl, mix well, cover, and leave for 24 hours.
  3. Add the brandy, mix again, and pack into sterilised jars.
Make lots of mince pies! Also good in mincemeat cake, mincemeat crumble slices or mincemeat truffles - look out for those recipes soon.