Mum's Mincemeat Recipe -
  • READY IN 3+ days

Mum's Mincemeat

Recipe by  

"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 Edit and Save

Original recipe makes 50 servings Change Servings
  • PREP

    45 mins

    3 days 45 mins


  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.
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Jan 04, 2014

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

* Percent Daily Values are based on a 2,000 calorie diet.

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