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    Real Mincemeat

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    Real Mincemeat

    A recipe from the good old days, when mincemeat was what it said it was, a highly spiced preserve containing real meat. Make it at least a week, ideally a month, before you use it. Mince pies made with this are less sweet than the usual fare, and have more body and substance. I guarantee you will love them. This mincemeat also makes a great stuffing for a loin of pork.

    • Preparation time: 40 minutes, plus maturing
    • Total time: 40 minutes 40 minutes

    Makes: Makes 6 500g jars


    • 500g coarsely minced braising or chuck steak
    • 250g beef suet
    • 250g currants
    • 250g raisins
    • 250g tart eating apples, peeled, cored and finely chopped
    • 65g preserved ginger in syrup, plus 2 tbsp of the syrup
    • 65g chopped mixed peel
    • 125g soft brown sugar
    • 250g ground almonds
    • ½ lemon, juiced and zest grated
    • ½ orange, juiced and zest grated
    • ¼ tsp fresh grated nutmeg
    • 1 tsp mixed spice
    • 125ml brandy


    1. Combine all the ingredients in a large bowl, and mix thoroughly, ideally with your hands. Put in sterilised jars and seal. Keep for up to a month before using. Double the amount of brandy, and it will keep for a year.
    2. Make mince pies using a sweet pastry recipe, or a bought pastry, and serve piping hot with brandy butter, or calvados custard.

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