Luxury home-made mincemeat

Jars of home-made mincemeat | H is for Home #recipe #Christmas #ChristmasFood

Many people don’t like thinking about Christmas until the beginning of December – I know I don’t! However, there are a few things that need to be prepared well in advance for them to be at their peak for the big day. Christmas cake, sloe gin, piccalilli  and home-made mincemeat are just a few.

Home-made mincemeat mixture | H is for Home

I’m very fussy about my mincemeat; I don’t like it to be overly citrusy – so, very little orange or lemon zest & juice and no mixed candied peel. In addition, it needs to be veggie – so can only contain vegetarian suet. The only way to ensure it tastes the way I like it is to make it myself. A very easy job and well worthwhile. It works out much cheaper than the cost of ‘luxury’ jars of the stuff in supermarkets. Once made, potted up and put away correctly, it stores unopened for years!

Home-made mincemeat mixture being decanted into jars | H is for Home

Save my luxury home-made mincemeat recipe to Pinterest!

Luxury home-made mincemeat
  1. 200g/7oz currants
  2. 200g/7oz raisins
  3. 200g/7oz sultanas
  4. 100g/3½oz dried cranberries
  5. 100g/3½oz figs, roughly chopped
  6. 100g/3½oz prunes, roughly chopped
  7. 30g/1oz blanched almonds*, roughly chopped
  8. 1 medium cooking apple, peeled, cored & finely diced
  9. 300g/10½oz muscovado sugar
  10. 200g/7oz vegetable suet
  11. zest & juice of 1 lemon
  12. 3tsp mixed spice
  13. ½tsp cinnamon
  14. ¼tsp nutmeg
  15. 6tbsp rum or brandy
  16. 100g/3½oz butter, cubedHome-made mincemeat ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. Put all the ingredients except the alcohol into a large saucepan over a low heat
  2. Stir to ensure the contents are well combined and the suet and butter have melted (about 10 minutes)
  3. Allow to cool completely before stirring in the alcohol
  4. Decant into sterilised jam jars - gently bang the bottom of each jar to fit as much of the mincemeat in as possible.
  5. Seal the jars immediately and store for at least a month before use
  1. *To blanch almonds, put them in a heat-proof bowl and cover with boiling water. Allow to stand for 1-2 minutes before draining through a sieve. Pat them dry on some kitchen paper or clean tea towel. You can quickly get the skin off one by one by pinching the broader, rounded end of the nut
H is for Home Harbinger

Haw ketchup

"Haw ketchup" blog post banner

bottle of home-made haw ketchup with pair of small cacti in food tins

The hawthorn, or Crataegus Monogyna, is one of the latest fruiting shrubs of the year. They’re an important source of food for winter visiting birds such as redwings, fieldfares waxwings.

 aluminium colander containing haw berries

I’m sure they didn’t mind sharing just a few with us so we could make a couple of bottles of haw ketchup!

bottle of home-made haw ketchup with pair of small cacti in food tins

Some people are a bit wary of picking wild, red berries; they’re worried about whether they could be poisonous. I took a photo of the shrub to help with identification!

hawthorn bush

If you’re still unsure, here’s a close up of the berries and their leaves. The recipe we used is from Pam Corbin, aka ‘Pam the Jam’. She’s patron of The Guild of Jam and Preserve Makers, but she’s probably best known as a regular on Hugh Fearnley-Whittingstall’s TV programmes and penning the books on preserves and cakes from his River Cottage Handbook series.

Haw ketchup

Yield: Makes 1 x 330ml/12 fl oz bottle

Haw ketchup


  • 500g/18oz haw berries
  • 300ml/10½ floz cider vinegar
  • 300ml/10½ fl oz water
  • 170g/6oz granulated sugar
  • Sea salt and freshly ground black pepper


  1. Wash a bottle with a vinegar-proof screw-top or stopper before putting them into an oven at 130°C/275°F/Gas mark 1. Alternatively, put both the bottle & screw-top/stopper in a large saucepan and fill with enough water to cover the bottle completely. Bring to a boil and simmer for at least 15 minutes
  2. Rinse the berries in a large sieve or colander and remove any stalks and leaves
  3. Put them in a saucepan with the vinegar and water
  4. Bring the mixture to a boil, lower the heat and simmer for 30 minutes, by which time the berries will have turned a dull brown and their skins will have split to reveal their yellow flesh
  5. Tip into a sieve over a clean pan and rub the fruit through with a spoon, leaving the skins and pips behind
  6. Add the sugar to the purée in the pan and heat gently, stirring until it dissolves
  7. Bring to a boil and simmer for 5 minutes, stirring often to ensure it doesn't catch
  8. Funnel the hot sauce into the hot, clean bottle and seal straight away


This sauce improves with age, so you can leave it for a few weeks before opening. Use within a year and refrigerate once open

olive green dotted horizontal line

Shared with…

Wednesday Whatsits button