The Food Corner


In September 2022 I gave you the recipe for Mincemeat using green tomatoes. Today’s recipe is a bit more traditional and just as tasty. Our British friends use it during the festive season in particular to create Mincemeat Tarts and other such delectable stuff. 

Traditional Mincemeat


  • ¾ cup of raisins
  • ½ cup of dried currants 
  • ½ cup of glace mixed peel (candied) 
  • 1 large cooking apple, peeled, cored and finely chopped
  • ½ teaspoon each of ground cinnamon, coriander, nutmeg, ginger and cloves 
  • 1 teaspoon allspice
  • 1 cup of brown sugar
  • The grated zest and juice of one lemon
  • The grated zest and juice of one orange 
  • 1 cup of chilled white beef suet, finely chopped
  • ¼ cup of brandy 


  • In a large ovenproof dish, mix all of the ingredients except the brandy
  • Cover with a dish towel and leave out overnight for the flavours to blend
  • Replace the plastic with foil and warm the mixture for 3 hours at 250F
  • Remove, stir and set aside; stir every 15 minutes or so till cool 
  • Once the mincemeat is completely cool, stir in the brandy 
  • Sterilize some jars, fill with cold mincemeat and install the lids

Mincemeat stores well in a cool pantry; however, I recommend using it as soon as you can. 

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