Nothing beats homemade Christmas mincemeat! Packed with fruits, nuts and spices


  • 100g mixed nuts, toasted (I used flaked almonds, pecans and pistachios)
  • 100g dried cranberries
  • 100g dried chopped apricots
  • 100g saltanas
  • 100g currants
  • 100g mixed peel
  • 100g glace cherries, halved
  • 2 cooking apples, skins removed and grated
  • 200g vegetable suet
  • 50g soft brown sugar
  • 50g golden syrup
  • 1 lemon zest and juice
  • 2 oranges, zest only
  • 1tbsp orange blossom water
  • 3 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 2 tbsp orange liquor
  • 2 tbsp amaretto

Directions (Makes approx 1.2kg/ 4 x 350g jars)

  1. In a large bowl, add the sugar, golden syrup, lemon zest and juice, orange zest, orange blossom water, grated apples, alcohol and spices and mix well to combine.
  2. Add all the fruit, nuts and suet and mix well again to combine.
  3. Adjust spices/alcohol/sweetness to taste, if required.
  4. Divide into sterilised jars, pushing the mixture down so you don’t leave any air-gaps. Put a layer of clingfilm over the top and seal the jars.
  5. Decorate with ribbon, label and date, and gift to your family or friends at Christmas – or make yourself the BEST mince pies.


Storage – Using alcohol will help preserve the mincemeat. Store in a cool dry place and it can last up to 12 months! If you are not using alcohol, ideally use within 1 week and store in the fridge.

I love mincemeat, but find the shop bought version far to sweet and sickly. So I decided to make my own version without adding much sugar at all. The result is a rich and fruity mincemeat where you can taste all the different flavours and spices.

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Creative Commons Licence
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License