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This inviting recipe for home made mincemeat has a lovely rich taste that improves with time, making it perfect for home canning, or to give as home made Holiday present, and, no doubt, as filling for mince pies.


3 c raisin
1 1⁄2 c currants
1⁄2 c rum (dark rum, brandy or sherry)
2 apple (medium size, peeled, cored and finely chopped)
2 t mixed spice (your favorite holiday mix)
1⁄2 t nutmeg (finely grated)
4 T water (warm)
2 T butter


  1. Set raisins, sultanas, currants, and dried cherries into a large bowl. Add rum, mix well, cover and let stand in a cool place for 12-24 hours. Stir occasionally.
  2. Blanch the chopped apple in boiling water for 2 minutes. Drain thoroughly and add to the soaked fruit, together with the mixed spice, nutmeg and chopped roast hazelnuts. Mix thoroughly.
  3. Gently heat the warm water, brown sugar and butter, stirring constantly, until the sugar melts. Add to the fruit mixture and mix thoroughly.
  4. It is ready, use it straight away or pack into sterilized canning jars.
Total time
45 minutes
Cooking time
Preparation time
3 lb


Once sealed, you can decorate the lids with net or light muslim, greaseproof paper or fabric and tie them with a colorful string. Remember to label the jars.

The flavor of this home made mincemeat improves with age so it is ideal for a Holiday present, or school fairs, Christmas bazaars, Holiday market, and similar fund-raising events.


British cuisine

Preparation and cooking time given do not take into account standing time.

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dessert, treats
English food recipes
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