Mincemeat
A proper beef built around baldwin apples, stewing beef and beef suet — roughly 70 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (8)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Simmer the stewing beef in lightly salted water for about 1 hour until fully tender and cooked through to an internal temperature of at least 71 C (160 F), then drain, cool, and chop or mince it finely.
- Peel, core, and finely chop the apples, and grate the suet or chop it very finely so it distributes evenly through the mixture.
- Zest and juice the lemon, then combine the zest and juice with the chopped beef, apples, suet, raisins, currants, brown sugar, cinnamon, nutmeg, cloves, and salt in a large heavy pot.
- Pour in the apple cider, stir everything together well, and bring the mixture to a gentle simmer over low heat.
- Cook uncovered for 1.5 to 2 hours, stirring often to prevent sticking, until the fruit is soft, the apples have broken down, and the mixture is thick, dark, and glossy.
- Remove from the heat, stir in the brandy, and let the mincemeat cool completely.
- Pack the cooled mincemeat into clean jars and refrigerate for at least 2 days before using to let the flavours mature; it will keep refrigerated for several weeks.
You'll use: Large pot · Saucepan
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
Tips & common questions
How long does Mincemeat take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Mincemeat is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Mincemeat pie.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.