Christmas wouldn't be Christmas without mince pies. They are a must at that time of year. In my opinion a shop bought mince pie will never cut it and jarred mincemeat is never as good as freshly made. It is worth the effort!

This is a very light mincemeat loaded with fruit, nuts, brandy and its made without fat. It's also vegan friendly.




Category: Dessert Snack
Cuisine Type English


For 1 Batch(es)


450 grams plums
20 ml lemon juice
75 grams currants
75 grams raisins
75 grams sultanas
75 grams dried cranberries
50 grams candied orange peel
50 grams candied lemon peel
100 grams almonds
6 grams ground ginger
6 grams ground cinnamon
6 grams ground cloves
675 grams cooking apples (bramley or similar)
175 grams dark muscovado sugar (use demerara or another unrefined sugar if you can't find it)
100 ml Armagnac

Mincemeat Directions

  1. Remove the stones and cut the plums into quarters. Heat them up on the stove with the lemon juice for about 15 mins or so until very soft and juicy, then blend into a purée and put to the side to cool.
  2. Use a knife to finely chop your almonds into small pieces. Mix together with the currants, raisins, sultanas, cranberries, candied peel in a large mixing bowl.
  3. Stir in the cooled purée and the brandy and let sit for an half an hour for the dried fruits to plump up.
  4. Add the spices, apples and sugar stirrint it all together well. Leave covered in the fridge until you are ready to use it.

Recipe notes

This is a very large batch of mincemeat that should get you through the festive season. It will keep well for quite some time in the fridge thanks to the booze and sugar, but you can also freeze some if you don't think you're going to use it all.

Nutrition facts

vegetarian Vegan gluten free lactose free

Per Serving

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