Homemade mincemeat

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
no cooking required

Makes 3–4 jars


By Matt Tebbutt
From Saturday Kitchen


  • 300g/10½oz dried cranberries
  • 1 Bramley apple, grated
  • 30ml/1fl oz honey
  • 150ml/5fl oz brandy
  • 25ml/1fl oz Madeira or PX sherry
  • 50g/1¾oz brown sugar
  • 1 orange, zest and juice
  • 100g/3½oz raisins
  • 100g/3½oz currants
  • 30g/1oz prunes, stones removed, finely chopped
  • 30g/1oz toffee dates, stones removed, finely chopped
  • ¼ freshly grated nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 pinch ground cloves


  1. Place all the ingredients apart from 100ml/3½fl oz of the brandy in a bowl and mix well. Leave to stand at room temperature for at least 2 hours.

  2. Transfer the mixture to a large saucepan and cook over a low heat for 1 hour. Remove from the heat and stir in the remaining brandy.

  3. Transfer the mixture into sterilised jars while the jars are still hot. Store in a cool dark place for at least 2 weeks to mature.

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