British Recipes > East Anglian Mincemeat

How to make East Anglian mincemeat:
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)


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