Monday, 23 November 2015


It was stir-up Sunday yesterday; the last weekend we should all have made our Christmas cakes, puddings, and mincemeat, so that they have enough time to mature before Christmas day! 
Don't worry if you only just thought to make any of the above though! Over the next few weeks, I'm going to post recipes all about festive baking, so that you can all impress your friends/family/guests/yourself this Christmas/new year :)

I made this mincemeat about a month ago. It's at least ten times better than the store-bought kind believe me. The extra additions of apple and satsumas liven up the mincemeat, and better yet, you can swap and change the dried fruit as you like. Plus you can use your favourite spirit - I used amaretto here, which gives the mincemeat a lovely marzipan-like tang.

If you don't want a boozy mincemeat, use apple juice instead. The mincemeat is still packed full of flavour and is great for those who don't like traditional mince pies.

I based this recipe on Mary Berry's - her recipe is here.

This recipe fills three 400g jars.


  • 500g mixed dried fruits (whatever you fancy! I used a combination of raisins, sultanas, dried cranberries and dried apricots)
  • 1 small bramley cooking apple, chopped roughly
  • 1 satsuma, peeled and segmented
  • 100g butter, cut into cubes
  • 50g chopped mixed nuts
  • 175g soft brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1 lemon, zest and juice
  • 200ml amaretto (or spirit/juice of your choice)


1. In a large pan combine all of the ingredients except the alcohol/juice alternative. Place on a medium heat, and stir until the butter has melted, and the sugar has dissolved.

2. Bring to the boil, and cook for 10 minutes. Stir occasionally to check the bottom of the mincemeat doesn't stick to the pan.

Most of the liquid will evaporate off, so check the mixture isn't burning
 3. Take off the heat and add the amaretto. Leave to cool completely.

4.To sterilize the jars, tip the mincemeat into a cleaned ex-jam jar. Screw on the lid fully and place in a deep pan. Cover with cold water. Bring to the boil, then simmer for 5-10 minutes. Leave the jars in the water until they have cooled down, then dry off. They will keep for at least 6 months in this state, slowly maturing and becoming more and more delicious.

5. Enjoy! 

In the next few weeks I'll be posting my ultimate mince pie recipe, as well as other baking recipes using up this fantastic mincemeat :D
If you have any recipes for non-traditional ways of using mincemeat, let me know (either by commenting on this blog or emailing me at
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