Mum's Mincemeat

Eve Cottom

"My Mum's recipe from Lancashire, UK. I have taken over the yearly family tradition for making mincemeat. You will want to make this early- to mid-November to allow it to ferment and the flavors to mingle in time for Christmas."
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Ingredients

3 d 45 m servings 226 cals
Serving size has been adjusted!
Original recipe yields 50 servings

Nutrition

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.
  2. Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
  3. Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.
  4. Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.

Reviews

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For making a year ahead I would soak all the dried fruits in sloe gin overnight and replace the almonds with one pound of chopped dates.

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