Mrs Ellis' Mincemeat
Preparation time
Total time
The taste of this mincemeat is so much better than what you'll find in commercial mincepies and is well worth the effort. You'll need a large mixing bowl, two large or 4 small kilner jars or similar (ones that seal with a rubber ring). Plan early, it really does need to mature as long as possible
Recipe type: Christmas
Cuisine: British
  • 500 grams of chopped suet* (vegetarian or beef)
  • 500 grams of currants
  • 500 grams of raisins
  • 250 grams of sultanas
  • 500 grams of cooking apples (grated - preferably in a food processor to save your fingers)
  • 100 grams mixed candied peel (chopped)
  • 500 grams caster sugar
  • 2 lemons - take the zest off before you juice them - much easier)
  • 1 teaspoon each of nutmeg, cloves and cinnamon
  • 140 ml brandy
  1. Check the fruit over to ensure you're not including any stalks or branchy bits.
  2. Put all the ingredients together in the large mixing bowl. Mix thoroughly.
  3. Leave to soak for a couple of hours or preferably overnight.
  4. Place in jars and seal.
  5. Wait for 3 weeks before using. This lasts for ages and ages. Keep in a cool cupboard.
Recipe by Edinburgh Foody at