Homemade Christmas Mincemeat

Sally Abé's mincemeat recipe is packed with dried fruit, spice and brandy for the ultimate Christmas preserve. Use to fill mince pies, of course, or even use to infuse whisky to make a fabulous festive cocktail.

First published in 2015
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Mincemeat was originally made with chopped meat mixed with sugar and spices, hence the name. Over the years the British public tastes have changed significantly and we have adopted mincemeat as a sweet pie filling at Christmas. Mincemeat is normally made with beef suet, but I prefer to use the vegetarian version so that they can be enjoyed by everyone.

Ingredients

Metric

Imperial

Method

1
Grate the cooking apple and place in a pan with the rest of the ingredients
2
Mix well and heat gently to melt the suet, cook for about 10 minutes until the mixture is sticky and shiny
3
Take of the heat and leave to cool before adding the brandy and dividing between sterilised kilner jars. The flavour will develop as it matures, so get cooking well in advance of Christmas!
First published in 2015
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After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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