Cherry Mincemeat recipe

Cherry Mincemeat

I am not one to talk about Christmas (or even start thinking about it or pressie shopping) in September, except for one thing, the mincemeat for my mince pies. Now is the perfect time to start making this, especially as my recipe uses cooking apples, which are falling like the rain here at the moment. The flavour will be so much better if made now, bottled, and left to mature in a cool, dark cupboard for a few months.

Here is my tried and tested Cherry Mincemeat recipe, adapted from a lovely old jams and preserves book from Mum that dates from 1977 and was produced by The British Sugar Bureau. It is packed full of jams, chutneys, relishes, sauces and 1970’s styled pictures. 

Retro 1970s cookbook

It is retro, but I love it. I am busy making this in batches and we are all looking forward to the smell of freshly cooked mince pies in a few months time – for my pastry recipe, see here.

700g (4 1/2 cups) mixed dry fruits; sultanas, raisins, cherries

150g (1 cup) glacé cherries

100g (1/4 cup) cut mixed peel

250g (1/2 lb) cooking apples, peeled and cored

100g (1/4 cup) shelled walnuts

250g (1.2 lb) shredded suet

450g (2 cups) demerara sugar

2 tsp mixed spice

Cognac to mix (or rum or sloe gin)

Coarsely mince or finely chop dried fruit, peel, apples and nuts. Add the suet, sugar, spice and enough Cognac to give a moist mixture. Stir well and leave to stand, covered, for 2 days. Stir well again and put into sterilised jars. Cover as for jam and leave to mature for at least two weeks (but longer if possible) before using.