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bowl of no suet mincemeat and mince pies.

NO SUET MINCEMEAT FOR MINCE PIES

Janice Pattie
This delicious homemade mincemeat made with butter is ideal to fill Christmas mince pies.
5 from 2 votes
Prep Time 20 minutes
standing time 8 hours
Total Time 8 hours 20 minutes
Course preserves
Cuisine British
Servings 42 teaspoons
Calories 117 kcal

Equipment

  • weighing scales
  • large lidded container
  • Food Processor
  • 1 large spoon
  • Measuring spoons
  • long handled spoon or knife or skewer
  • 3 345 ml (1lb) glass jam jars with lids
  • waxed paper circles

Ingredients
 

  • 225 grams sultanas
  • 225 grams currants
  • 50 grams candied peel
  • 80 grams flaked almonds
  • 450 grams dark brown sugar
  • 1 tablespoon mixed spice
  • 1 teaspoon ground black pepper
  • 500 grams apples
  • 125 grams butter
  • 2 tablespoons brandy or rum

Instructions
 

  • Put 225 grams (1¼ cups) sultanas, 225 grams (1¼ cups) and 50 grams (3½ tsp) candied peel roughly chopped into a food processor with 80 grams (⅔ cups) flaked almonds.
  • Pulse the dried fruit and nuts until they are broken up. It doesn't matter if some of the fruit is still whole, it just helps it to absorb the other ingredients. If you don't have a food processor then roughly chop the fruit and nuts with a sharp knife.
  • Empty the dried fruit into a large lidded container and add 1 tbsp mixed spice to the fruit and nuts and mix.
  • Add 450 grams (2 cups) of dark brown sugar.
  • Peel 500 grams (2lb) apples and grate. You don't need to core the apples just grate to the core and then turn the apple round and do the other side until you have all the apple flesh grated and are left with the cores.
  • Add the grated apples to the bowl.
  • Grate 125 grams (½ cup) chilled butter.
  • Add the grated butter and carefully stir into the other ingredients making sure that the butter doesn't clump together.
  • Add 1 teaspoon of freshly ground black pepper (optional).
  • Add 2 tablespoons of brandy or rum and stir through.
  • Put the lid onto the mincemeat and leave it overnight for the flavours to blend.
    lid on mincemeat.
  • Sterilise 3 x345 ml (1lb) glass jars with lids. As the mincemeat is cold, let the jars cool down a bit, they should be warm not hot.
    sterilise glass jars with lids.
  • Fill the jars with the mincemeat. Use a long handled spoon, a knife or a skewer to make sure that there are no air bubbles.
  • Cover the mincemeat with wax paper circles and screw on the lids.
  • Use the no suet mincemeat to make traditional mince pies or as an ingredient in other recipes.

Notes

Makes approximately 3 jars of mincemeat. 

Nutrition

Calories: 117kcalCarbohydrates: 22gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 26mgPotassium: 126mgFiber: 1gSugar: 19gVitamin A: 86IUVitamin C: 1mgCalcium: 24mgIron: 0.4mg