Mincemeat

This traditional homemade mincemeat brings together Bramley apples, plump dried fruits, warming spices and a splash of Cointreau to create a rich, aromatic filling worthy of any festive bake. Allowing the mixture to rest overnight before cooking deepens the flavour and ensures every spoonful is luxurious, balanced and beautifully fragrant. Whether you’re preparing mince pies, festive blondies or seasonal pastries, this carefully crafted recipe delivers a superior depth of flavour that shop-bought versions simply can’t match.

Ingredients

• 450 g Bramley apples
• 350 g raisins
• 225 g sultanas
• 225 g dried cranberries
• 150 g orange peel
• 100 g lemon peel
• 225 g vegetarian suet
• 350 g soft dark brown sugar
• 4 tsp mixed ground spice
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 70 ml Cointreau Concentrate
• 2 Oranges
• 2 Lemons

Instructions

1. Place the diced Bramley apples into a large pan. Add the raisins, sultanas, dried cranberries, orange peel & lemon peel, chopped into cubes, vegetarian suet, brown sugar, mixed spice, cinnamon, nutmeg, Cointreau, and the zest and juice of both the oranges and lemons.
2. Stir everything together thoroughly until the mixture is evenly combined.
3. Cover the pan and leave the mixture to sit overnight to allow the flavours to develop.
4. The next day, place the pan over a medium heat. Cook for around 10 minutes, stirring frequently, until the fruit begins to soften and the mixture thickens slightly.
5. Spoon the warm mincemeat into sterilised jars, pressing down to remove any air pockets. Seal and leave to cool completely.