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Ashridge Nurseries Blog & Recipes

Christmas Mincemeat Recipe

MincemeatHomemade mincemeat is a doddle to make and beats shop-bought versions hands down…


  1. Soak the dried fruit in the brandy/orange/lemon juice for at least an hour and preferably overnight. Drain the fruit (which should be fat and squidgy by now) and keep the liquid.
  2. Add the rest of the ingredients, mix well then pour in the reserved soaking liquid. Give it all another good stir, make a wish and decant into sterilised jars which can be sealed to be airtight (Kilner jars are ideal). Leave for at least 2 weeks and allow yourself a little well-earned smugness when people comment on how delicious your mince pies are!


  • 350g currants
  • 275g raisins
  • 95ml brandy
  • Zest and juice of ½ orange
  • Zest of 1 lemon and juice of ½ the lemon
  • 300g shredded suet
  • 250g dark brown sugar
  • 90g chopped mixed peel
  • 1 Bramley apple peeled and finely grated
  • ½ nutmeg finely grated

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