Homemade mincemeat


Take your mince pies to another level with Matt Tebbutt’s delicious and easy, homemade Christmas mincemeat recipe.



  1. Place all the ingredients apart from 100ml/3½fl oz of the brandy in a bowl and mix well. Leave to stand at room temperature for at least 2 hours.

  2. Transfer the mixture to a large saucepan and cook over a low heat for 1 hour. Remove from the heat and stir in the remaining brandy.

  3. Transfer the mixture into sterilised jars while the jars are still hot. Store in a cool dark place for at least 2 weeks to mature.

Recipe Tips

To sterilise your jars, wash them in hot soapy water and put the lids in a bowl of boiling water

Place upside down on a baking tray and heat the oven to 160C/140C Fan/Gas 3. Place in the oven for 10 minutes, then turn the oven off.