Mary Berry Mincemeat Recipe

Mary Berry’s mincemeat is a richly spiced, brandy-soaked preserve with dried fruit, suet, and apple — the essential homemade mincemeat for mince pies and Christmas baking.

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Prep Time 20

Maceration Time 1

Total Time 1 20

Servings: 6 450g jars

Course: Side Dish

Cuisine: British

Calories: 75

Ingredients Method Notes

Ingredients

Mincemeat:
300 g currants
300 g sultanas
200 g raisins
100 g dried cranberries
100 g mixed peel
100 g glacé cherries quartered and rinsed
200 g Bramley apple peeled, cored, and very finely grated
200 g shredded beef or vegetarian suet
300 g soft dark brown sugar
Zest of 2 unwaxed lemons and 2 unwaxed oranges
Juice of 1 lemon
2 tsp ground cinnamon
1 tsp mixed spice 1 tsp ground nutmeg, ½ tsp ground ginger, ¼ tsp ground cloves
150 ml brandy — plus 2–3 tbsp extra after cooling

Method

Combine all dried fruit, glacé cherries, grated apple, suet, dark brown sugar, citrus zests and juice, all spices, and brandy in a very large bowl. Stir thoroughly. Cover tightly — macerate at room temperature 24 hours, stirring 2–3 times.
(Optional warming step) Preheat oven to 110°C / 90°C fan / Gas ¼. Cover bowl with foil — place in oven 1 hour, stirring once. Cool completely — stirring occasionally to redistribute.
Stir in extra 2–3 tbsp brandy once completely cool.
Pack firmly into cold sterilised jars — press to eliminate air pockets. Seal immediately. Store in a cool, dark place 4–8 weeks minimum before using.

Notes

Make in October — 6–8 weeks of maturing gives the most complex, most integrated flavour.

Grated Bramley apple gives moisture and acidity that balances the sweetness.

The 24-hour maceration cannot be shortened — it is when the first integration begins.

Optional warming in a low oven melts the suet through the mixture — gives a richer, more cohesive result.

Add extra brandy after cooling — gives a fresh brandy note alongside the deeper integrated flavour.

Sealed jars keep 12 months. Opened jars refrigerate for 6 weeks.