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Traditional Christmas mincemeat made with organic mixed spice

Don’t let anyone tell you the beginning of December is too late for mincemeat!  This recipe is very easy to make, the mincemeat can be used straight away, and it will keep for up to a year in a sterilised jar – but as it tastes so good there’s no chance of it lasting that long. Feel free to change the proportions of fruit according to your taste, choose different nuts, or leave them out altogether. 

Serves: 10


  • 500g pack of dried mixed fruit
  • 100 g flaked almonds
  • 400g soft brown sugar
  • 100g glace cherries, chopped
  • 1 tbsp Pinch Organic Mixed Spice
  • 50g stem ginger
  • 1 large Bramley apple, grated
  • rind and juice of a lemon
  • 4 tbsp shredded suet



Put all the ingredients into a bowl and mix well. Transfer to a large pan then heat slowly over medium heat until the suet melts then simmer for 10 mins. Allow the mixture to cool slightly before transferring to sterilised jam jars. After the mixture has simmered and is off the heat you can add 3 tbsp of whisky or rum if you wish. Seasonings Greetings!

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