Making your own Christmas homemade mince meat

Making your own Christmas homemade mince meat

Making your own homemade mince meat

Its early December as I write this and I thought I should remind you that now is a good time to make your homemade mince meat. I posted this recipe last year about this time, and I hope I got some of you intrigued to try making your own. The difference in taste is simply beyond belief, and its not a complicated recipe. The smell alone, while it’s cooking, is worth it.

Ok! So….put on the Christmas music, hopefully your tree is up (or about to be) and indulge in one of the most fulfilling Christmas cooking activities there is.


  • 450 g (1 lb) tart green apples (best are Bramleys), cored and chopped small (no need to peel them)
  • 225g (8 oz) vegetable suet
  • 350g (12 oz) raisins
  • 225g (8 oz) sultanas
  • 225g (8 oz) currants
  • 225g (8 oz) mixed candied peel, finely chopped
  • 350g (12 oz) soft dark brown sugar
  • grated zest and juice 2 oranges
  • grated zest and juice 2 lemons
  • 50g (2 oz) whole almonds, roughly chopped
  • 4 level teaspoons mixed ground spice
  • ½ level teaspoon ground cinnamon
  • ¼ level teaspoon freshly grated nutmeg
  • 6 tablespoons brandy
Read the whole recipe on Sun Temple Food