East Anglian Mincemeat Recipe

food from great britain
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 Updated 12/03/2017

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Mincemeat for pies was always made at home before the advent of commercial brands. This is obviously a recipe which was used after the introduction of sugar into England. In earlier times mincemeat was a mixture of real meat, spices and fruit.


  • 2 cups suet
  • 2 cups sugar
  • 4 cups raisins
  • 4 medium cooking apples
  • 2 cups currants
  • 2 tablespoons candied lemon peel
  • 2 tablespoons candied orange peel
  • 1 tablespoon candied citron peel
  • 2 teaspoons ground nutmeg
  • 2 teaspoons mace
  • 3 teaspoons cloves
  • 1 teaspoon bitter almonds
  • 3 tablespoons sweet almonds
  • 2 tablespoons brandy
  • juice and rind of 1 lemon
  • sherry to taste
(see measure conversions for more information on quantites)


  1. Chop the nuts and candied peel finely.
  2. Peel, core and chop the apples into small pieces.
  3. Stir together with all the other ingredients and seal in sterilised jars.

Prep Time: 30 minutes

Cook Time: 0 minutes

Yield: 3 - 6 jars


we want a recipe on mincemet tarts for our school progect and we need it in words and some information about it we would also like it to be the mincemeat tarts that they have at christmas in engald sometimes thanx
#0 - alecia and madison - 12/05/2007 - 14:35
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