Mary Berry Mincemeat Recipe

This rich, glossy Mary Berry Mincemeat is made with cooking apples, mixed dried fruits, and shredded suet, and is ready in just over 3 hours. The slow oven cooking method melts the suet and sugar to coat the fruit perfectly without making it mushy. I love having jars of this on hand for last-minute festive baking.

Why This Classic Works

I used to think mincemeat was just raw dried fruit mixed with sugar, but Mary Berry’s method changed my mind. By gently warming the mixture in a low oven, the suet melts completely and encases the fruit, which prevents fermentation and improves the texture significantly.

One mistake I made early on was chopping the apples too large, which left the mixture slightly chunky rather than spoonable. Now I ensure the apple pieces are roughly the same size as the sultanas, creating a uniform consistency that fills pies beautifully.

Mary Berry Mincemeat Ingredients

• 450g cooking apples, peeled, cored and finely chopped
• 225g shredded suet (vegetable or beef)
• 350g raisins
• 225g sultanas
• 225g currants
• 225g mixed candied peel, finely chopped
• 350g soft dark brown sugar
• Grated zest and juice of 2 oranges
• Grated zest and juice of 2 lemons
• 50g flaked almonds, chopped
• 4 tsp mixed spice
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 6 tbsp brandy

How To Make Mary Berry Mincemeat

1. Prepare Mixture: Combine the chopped apples, suet, raisins, sultanas, currants, mixed peel, sugar, orange and lemon zest and juice, almonds, and spices in a very large mixing bowl.
2. Slow Cook: Transfer the mixture into a large roasting tin or ovenproof dish, cover loosely with foil, and place in an oven preheated to 110°C (fan 90°C) for 3 hours.
3. Cool and Flavour: Remove the tin from the oven, stir the mixture thoroughly to distribute the melted suet, and allow it to cool completely before stirring in the brandy.
4. Pot and Seal: Spoon the cold mincemeat into sterilized jars, pressing down gently to remove air pockets, and seal with wax discs and lids.

Recipe Tips

• Sterilize properly: Ensure your jars are hot and sterilized (run through a dishwasher cycle or heat in the oven) to prevent mold growth during storage.
• Apple size matters: Finely dice the Bramley apples so they blend seamlessly with the dried fruit rather than standing out as large chunks.
• Allow to mature: While you can use it immediately, the flavor deepens significantly if you leave it in a cool, dark place for at least two weeks.

What To Serve With Mincemeat

This filling is obviously perfect for traditional mince pies encased in shortcrust or puff pastry. It also works brilliantly swirled into a sponge cake batter or used as a stuffing for baked apples served with custard.

How To Store

Store the sealed jars in a cool, dry cupboard away from direct sunlight. Unopened, this mincemeat will keep for up to 6 months, while opened jars should be kept in the fridge and used within a month.

FAQs

Can I use butter instead of suet?
Yes, you can use grated frozen butter, but the texture will be slightly different. Suet has a higher melting point and creates a better coating for preservation.

Is this recipe suitable for vegetarians?
Absolutely, provided you use vegetable suet instead of beef suet. Most supermarket suet is now vegetable-based, but always check the packet to be sure.

Can I make this alcohol-free?
You can omit the brandy entirely or replace it with fresh orange juice. However, without the alcohol acting as a preservative, you should store the mincemeat in the fridge and use it within 3-4 weeks.

Nutrition

• Calories: 105 kcal
• Total Fat: 3g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 10mg
• Total Carbohydrate: 20g
• Protein: 0.5g

Try More Recipes:

• Mary Berry Quiche Recipe
• Mary Berry Flapjack Recipe
• Mary Berry Sausage Rolls Recipe