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Jane's Christmas mince meat recipe (vg, gf)

Now before you buy all these currants and get going with this recipe, please note that this recipe makes 6x 350ml jars!! So adjust accordingly ;)
(Jane's recipe comes from an old Delia recipe from one her Christmas cookbooks)


450g Bramley apples (cored and chopped (no need to peel)

225g of shredded vegetable/ vegan suet (some options can also be gf)

350g of raisins

225g of sultanas

225g of currants 

225g of whole candied peel (finely chopped)

350g of soft dark brown sugar

the grated zest and juice of 2 oranges

the grated zest and juice of 2 lemons

50g of whole almonds cut into slivers
4 teaspoons of mixed ground spice

1/2 teaspoon of ground cinnamon

whole nutmeg for grating

6 tbsp of brandy


  • STEP 1

    Combine all the ingredients into a big mixing bowl (except for the brandy), cover with a tea towel and leave in a cool spot overnight or at least 12 hours. This lets the flavours mix and mingle.

  • STEP 2

    Preheat the oven to 120 degrees C. Cover the bowl with the mincemeat loosely in foil and put in the oven for 3 hours (make sure its an oven proof bowl)

  • STEP 3

    Remove the bowl from the oven and don't worry about it looking like it is swimming in fat (thats how its supposed to look). As it cools, stir it from time to time.

  • STEP 4

    When the mixture is cool stir in the brandy.

  • STEP 5
    Pack in sterilised jars with wax discs and seal. Time to share with friends of make mince pies! (these will keep for a very very long time but recommended to use within the year)


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