Rich Fruit Mincemeat

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Preparation info

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2lb/1 kg cooking apples
  • 12 oz/350g shredded beef suet
  • 8 oz/225g raisins
  • 8 oz/225g sultanas
  • 1lb/450g currants
  • 8 oz/225g chopped mixed peel
  • 1 lemon
  • Β½ oz/15g ground cinnamon
  • 1Β½lb/675g soft brown sugar
  • 2 teaspoons salt
  • ΒΌ pint/125 ml brandy
  • ΒΌ pint/125 ml sherry


Peel and core the apples. Put them through the coarse screen of the mincer with the suet, dried fruit and peel. Sir in the grated rind and juice of the lemon with the other ingredients. Leave in a cold place for 12 hours. Stir well and leave for another 12 hours. Pack into clean cold jars and cover at once. This mincemeat will improve if kept for 6 weeks before use.

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