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Bramley apple

700g mixed fruit

300g shredded suet 

250g dark brown sugar

pinch of nutmeg

pinch of ginger

pinch mixed spice

grated zest and juice 1 orange

100ml mix of amaretto, brandy, sherry, port

Fresh Rosemary


  1.  Mix all the ingredients except the apple and rosemary.

  2. Stir through the apple.

  3. Pack the mincemeat tightly into sterilised jars, then top each jar with a sprig of rosemary into each jar then seal. 


Top Tip:

The mincemeat needs to mature for at least 2 weeks, but the longer you leave it the better.

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