This should be prepared at least 3 weeks before you plan to use it as it really improves with age and last almost indefinitely


  • l cup shredded suet
  • l cup wihte raisins
  • l cup raisins
  • 3 medium sized green apples, peeled, cored and chopped
  • l/2 cup marmalade
  • 3/4 cup chopped almonds
  • l cup brown sugar
  • l/2 cup mixed candied peel
  • l cup currants
  • l wineglass brandy
  • juice of l/2 a lemon
  • l/4 teasp grated nutmeg
  • l/2 teasp ground ginger


Mix together the suet, raisins, apples, marmalade, almonds, sugar, candied peel and currants. Add the brandy, lemon juice and spices. Cover the mixture with a cloth and leave it in a cool place overnight.

Next day, mix the mincemeat thoroughly and pack and seal in glass jars.

Makes approx. 9 cups

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Submitted 6/13/05.
Source: Great British Cooking Cookbook
Submitted By: Dorothy Painter