Mincemeat Recipe

Posted on December 19, 2011

Our jam, chutney and all round preserving queen, Michelle Roper-Shaw, shares her suet free mincemeat recipe; perfect for mince pies or, if you can part with a jar or two, a lovely hamper gift.

Don’t worry too much if all the ingredients are not to hand. The dried fruits can happily be changed to your own taste; maybe some dried cranberries, candied peel or even crystallised ginger.

This recipe makes approx 2kg of mincemeat.


  • 250g dark brown soft sugar
  • 250ml apple juice/medium dry cider
  • 1kg cooking apples – peeled, cored and finely chopped
  • 50g flaked almonds
  • 150g dried apricots –chopped
  • 75g dried figs – stalks removed and chopped
  • 50g dates – chopped
  • 200g sultanas
  • 100g raisins
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mixed spice
  • Pinch of grated nutmeg
  • Finely grated rind and juice of an orange
  • Finely grated rind and juice of a large lemon
  • 100ml whisky or brandy


  • Put the sugar and the apple juice/cider in a wide heavy based pan and cook over a gentle heat for 10-15 minutes, until the sugar has dissolved.
  • Add the apples and cook for another 10 minutes until they begin to soften slightly.
  • Add all the remaining ingredients apart from the whisky/brandy.
  • Simmer for 30 minutes stirring occasionally to make sure the mixture doesn’t stick to the bottom of the pan.
  • Remove from the heat and leave for 15 minutes to cool slightly.
  • Stir in the whisky/brandy and then spoon into sterilised jars.
  • Leave overnight before using in your mince pies.




Related Articles

More News

Congratulations to our first graduates

Posted on October 06, 2011

Congratulations to our first ever advanced diploma graduates.Our former students have been back at the school for a special gradua...

Read Article

In a Pickle

Posted on October 19, 2011

Seasons come and go, and so do their unique flavours, but with a sprinkling of sugar and a few glugs of vinegar (and a small amoun...

Read Article

Mulled Cider Recipe

Posted on December 09, 2011

Christmas is here and the time has come to raise a glass to the festivities.Simon Reed, the school's cider expert, shares this spi...

Read Article

Newsletter Signup