Mum's Mincemeat

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My Mum's recipe from Lancashire, UK. I have taken over the yearly family tradition for making mincemeat. You will want to make this early- to mid-November to allow it to ferment and the flavors to mingle in time for Christmas.

Submitted by Eve Cottom
Published on March 5, 2020
Prep Time:
45 mins
Additional Time:
3 days
Total Time:
3 days 45 mins
Servings:
50
Yield:
50 servings
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Ingredients

Original recipe (1X) yields 50 servings

  • 1 pound suet

  • 1 pound brown sugar

  • 1 pound sultana raisins

  • 1 pound dark raisins

  • 1 pound dried currants

  • 4 ounces candied mixed fruit peel

  • 4 ounces chopped almonds

  • ¼ cup ground allspice

  • 3 tablespoons ground nutmeg

  • 1 tablespoon salt

  • 3 pounds apples, grated

Directions

  1. Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.

  2. Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.

  3. Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.

  4. Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.

Nutrition Facts (per serving)

226 Calories
10g Fat
36g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 50
Calories 226
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 25%
Cholesterol 6mg 2%
Sodium 150mg 7%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 10%
Total Sugars 29g
Protein 2g 3%
Vitamin C 2mg 2%
Calcium 36mg 3%
Iron 1mg 5%
Potassium 292mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.