Cooked Mincemeat

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • ¾ pint apple juice (see method)
  • 1lb seedless raisins
  • 1lb currants
  • 1lb shredded suet
  • 1½lb light soft brown sugar
  • 6lb cooking apples
  • 1lb chopped mixed peel
  • ½ teaspoon ground mace
  • 1½ teaspoons ground cinnamon
  • 3 fl oz brandy


    Make the apple juice by mincing a large quantity of apples, and squeezing them in muslin to get a clear juice. Put the juice in a large pan, and bring it rapidly to the boil. Add the dried fruit, suet, brown sugar, chopped apples, peel and spices. Simmer slowly for one hour. Stir in the brandy and put into screw-topped jars. This mincemeat will keep for one year.