Stephanie Alexander's Christmas mincemeat

Christmas mincemeat.
Christmas mincemeat. Photo: Marina Oliphant

If I have a jar of brandied cumquats on hand, a few fruits can be chopped into the mix together with a little of the liqueur. A jar of Christmas mince is a lovely gift.


2.5kg crisp eating apples, peeled and cored and chopped in the food processor

375ml apple juice

500g seeded raisins

500g currants

500g grated beef suet (weighed after grating, you should order 750g)

750g soft brown sugar

500g mixed peel

1/2 tsp grated nutmeg

1 1/2 tsp ground cinnamon

100ml brandy, plus extra brandy


Place all the ingredients in a stockpot and bring to the boil. Simmer for one hour, stirring every 15 minutes or so.

Spoon directly into hot, sterilised jars, splash a little extra brandy in each jar and seal.

Store for at least one year.