A recipe brings the warm, comforting flavors of homemade mincemeat straight from Mum’s kitchen to yours. Perfect for adding a nostalgic touch to your festive pies and tarts, it’s simple to make and full of love.
Prep Time44 min
Total Time45 min
Difficulty
Medium
Helpful Chef Tips
Use fresh, quality dried fruits for the best flavor and texture.
Stir the mixture regularly while cooking to prevent it from sticking or burning.
Let the mincemeat cool completely before storing to enhance the flavors.
Ingredients
0/11
Why This Dish Is Hard To Resist
This recipe brings together rich flavors and a touch of nostalgia. It’s a perfect balance of sweet and spicy, making it a comforting treat for the holidays or any special occasion. The homemade touch adds warmth that store-bought versions can’t match.
Step 1
Start by gently melting the suet in a saucepan over medium-low heat. Once melted, pour it through a fine-mesh strainer into a bowl to catch any bits, then discard the solids. Pop the liquid suet into the fridge and let it solidify again. When it's firm, grate the suet and measure out about 12 ounces, setting it aside.
Step 2
In a large bowl, mix together the brown sugar, sultana and dark raisins, currants, chopped fruit peel, almonds, allspice, nutmeg, and a pinch of salt. Stir in the grated suet until everything is well combined. Then fold in the grated apple gently so it’s evenly distributed.
Step 3
Cover the bowl loosely with foil and leave it out at room temperature. Give it a good stir once a day, and let the mixture ferment for 3 to 5 days. After that, transfer it to the fridge until you’re ready to use it.
31
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Ideas
Serve with warm pastries, such as mince pies or tarts, for a delightful dessert. It also pairs well with cheese or spread on toast for a sweet snack. A dollop of cream or custard can add extra richness.
Storage Suggestions
Store in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze in small portions and thaw as needed. Always use a clean spoon to avoid contamination and keep flavors fresh.
Frequently Asked Questions
Can I use vegetable suet instead of animal suet?
Yes, vegetable suet can be used as a substitute and will work well in this recipe.
How long can I store the mixture in the fridge?
It can be stored in the fridge for up to 2 weeks before using.
Do I need to peel the apples before grating?
No, you can grate the apples with the skin on for extra texture and nutrients.
Can I skip the fermentation step?
Fermentation enhances the flavor, but you can skip it if short on time; just expect a less developed taste.
What is the purpose of melting and re-solidifying the suet?
Melting and straining removes impurities, then re-solidifying makes it easier to grate evenly.
Can I substitute other nuts for almonds?
Yes, you can use walnuts or pecans if you prefer or have allergies.
Is it okay to use fresh apples instead of grated?
The apples should be grated for proper texture and to help the mixture bind together.
How often should I stir the mixture during fermentation?
Stir it once a day to help distribute moisture and encourage even fermentation.
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