Mincemeat Recipe without Suet

This Easy Suet-Free Mincemeat Recipe is packed full of cooking apples, raisins, sultanas, cranberries, Christmas spice and a generous dose of cider and brandy (and it’s suitable for vegans).

If you’ve never made your own mincemeat before, let me show you just how simple it is! 

Nothing makes me feel more festive than making a batch of mince pies. Nothing makes me feel more ravenous either.

The aroma of buttery pastry and hot, boozy mincemeat filling is irresistible.  For me, it’s the smell of Christmas! 

Suet free mincemeat 

Suet is a traditional ingredient in mincemeat, but you won’t find any in this recipe. Cooking apples (I use Bramley apples) replaces the suet and ensures the mincemeat stays nice and moist. 

why you should make your own mincemeat 

You might be able to buy pretty decent mincemeat in the shops these days, but it simply doesn’t come close to making your own. 

The beauty of making mincemeat at home? YOU control what goes into it. I’ve never been a fan of mixed peel, so I leave it out. 

You can easily substitute one dried fruit for another – for instance, if you aren’t keen on dried cranberries, then just add more sultanas, raisins or currants.

Dried or chopped glacé Cherries would also be a great idea. I actually have a last minute chocolate cherry mincemeat recipe that’s delicious.

what is mincemeat?

Mincemeat is an alcohol-laced-spiced fruit mixture used in traditional Christmas recipes, such as mince pies.

It does not contain actual minced meat, but way back in the 13th Century when the recipe was created, one of the main ingredients was indeed meat!

However, this is now a thing of the past. Modern mince pies are sweet and filled with the fruity, boozy, spicy filling that is commonly associated with Christmas time.

equipment

To make this recipe you will need….

• 4 medium-sized (about 350ml capacity) sterilised jars with lids – and yes, they must be sterilised, even if they are brand new
• A large, deep saucepan
• wooden spoon
• greaseproof paper for the lids, cut into a circle a little wider than the jars or waxed discs to protect the top of the mincemeat from bacteria and rubber bands to keep the circles in place

How to make homemade mincemeat

Making mincemeat couldn’t get much easier. All you need to do is place all the ingredients apart from the brandy or rum in a saucepan and let it simmer for around 30 minutes on a low heat until it looks like…mincemeat! 

Step one – Place the sugar and cider in a large saucepan over a low heat, until the sugar has completely dissolved.

Step two – Add the peeled and chopped apples, dried fruit, spices and lemon zest and juice. Simmer the mixture on a low heat for around 30 minutes or until the apples have completely broken down. The dried fruit should be plump and juicy.

Step three – Remove the pan from the heat and stir in the brandy or rum. Spoon into your sterilised jars, place the waxed disc or greaseproof paper on top, secure with the rubber bands and seal the lids on tightly.

How long will homemade mincemeat keep For? 

If prepared and stored correctly, unopened jars of mincemeat will keep for a very long time. The alcohol and sugars in the recipe will preserve it beautifully. Make sure to store the jars in a cool, dark place.

I’ve kept this mincemeat for up to 2 years with absolutely no problems. Once you open a jar, keep it in the fridge and use it up within 4 weeks.

I have to say, it is pretty rare for me to have jars of mincemeat sitting in my cupboard for months on end. I make a LOT of mince pies every December! 

There is one thing you absolutely must do – store the mincemeat in sterilised jars.

How do you sterilise Jars? 

I usually put the jars and lids in the dishwasher on a hot cycle and dry them in a very low (100𝇈C) oven. Just make sure you don’t place your fingers inside the jars or you’ll undo all the work you’ve just done! Here’s a handy guide to sterilizing jars for mincemeat, jams and preserves.

Alternatively, you can give the jars a good scrub in very hot, soapy water before placing them in a very low oven (see above) to dry. 

This mincemeat is adapted from a Nigella Lawson recipe, “Hettie’s suet free mincemeat” from the book “How to be a Domestic Goddess.“

If you love the flavour of apple, it’s definitely the mincemeat recipe for you. I hope you try it and love it.

Recipes to use up mincemeat 

As well as making my favourite Viennese mince pies or these deliciously crumbly mincemeat shortbread bars, you could also try these easy mincemeat muffins or Mary Berry’s Mincemeat Loaf Cakes. 

I also have a recipe for a comforting apple and mincemeat crumble  – so good on a cold Winter’s day!

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Yield: 4 Medium sized (350ml) Jars

Mincemeat Recipe Without Suet

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This easy suet-free mincemeat recipe is packed full of cooking apples, raisins, sultanas, cranberries, Christmas spices and a generous dose of cider and brandy. It's suitable for vegetarians/vegans.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 250ml (8fl oz/1 cup) Medium (hard) dry Cider
• 250G (1 cup) Soft Dark brown sugar
• 1Kg (8 cups) Cooking apples, peeled, cored and roughly chopped
• 250G (1 3/4 cups) Raisins
• 250G (1 3/4 cups) Sultanas
• 100G (3/4 cup) Dried Cranberries
• 1 teaspoon ground mixed spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated Nutmeg
• Zest and Juice of half a Lemon
• 100ml (3 1/2 fl oz) Brandy or Dark Rum

Instructions

1. Dissolve the sugar and the cider in a large saucepan over a low heat. Add the chopped apples, raisins, sultanas, cranberries, spices and lemon Zest and Juice. Simmer over a low heat for about 30 minutes until the mixture is pulpy and soft.
2. Remove from the heat and stir in the brandy or rum. Spoon into your sterilised jars, place the waxed disc or greaseproof paper on top, secure with the rubber bands and seal the lids on tightly.

Notes

Sterilising the jars for your mincemeat will prevent it from turning mouldy, so please make sure you do this before you start to recipe. You can sterilise the jars by simply placing them in the dishwasher on a hot cycle, then dry them in a very low oven (100C) OR give them a really good scrub in very hot, soapy water then place them in the oven (as above) to dry out. Try not to touch the inside of the jars after sterilising or you'll undo all the work you just did!

For an extra layer of protection, I add a waxed circle and secure it with a clean (unused) rubber band before sealing with the lid. I use this preserving kit from Lakeland.

Storing: If prepared correctly, homemade mincemeat will keep for up to 2 years in a cool, dark place. Refrigerate once opened and use within 4 weeks.

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 127Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 31gNet Carbohydrates: 0gFiber: 2gSugar: 26gSugar Alcohols: 0gProtein: 1g

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