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.


Recipe Summary

45 mins
3 days
3 days
50 servings


Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.

  • 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.

  • 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.

Nutrition Facts

226 calories; protein 1.6g 3% DV; carbohydrates 35.7g 12% DV; fat 10.1g 16% DV; cholesterol 6.2mg 2% DV; sodium 149.9mg 6% DV. Full Nutrition

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Rating: 5 stars
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. Read More