Winteringham Village Recipes
Christmas: Mincemeat

Delicious home-cooked recipes suggested by the villagers of Winteringham, Lincolnshire

Banner photograph by Ken Jacobs ©2007


Home-made Mincemeat

Helen Kirk

Home-made Mincemeat


Why not make your own mincemeat with this delicious recipe?
500g of finely chopped or shredded suet.  This can be one of the suets available in packets ... but why not ask a good local butcher, such as Dave Tomlinson of West End, Winteringham, for some fresh, direct?

750g of raisins

500g currants

500g sultanas

500g cooking apples

500g castor* sugar

125g finely minced blanched almonds

125-250g of candied peel (minced finely)

½ level teaspoon grated nutmeg

¼ teaspoon mixed spice

½ lemon

150 ml brandy or rum


Wash and dry the fruit.

Cut the raisins into quarters, chop the sultanas, but leave the currants whole.

Peel, core and chop the apples.

Mix all the ingredients together, with the strained juice and grated rind of the ½ lemon.

Put into a large wide-mouthed jar, placing a piece of greaseproof paper dipped in brandy directly on top of the mincemeat.  Seal the jar well, and store in a cool, dry place.  This should be good for a minimum of 4 months.


*Castor sugar may equally correctly be spelt caster sugar.

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