It’s one of those quietly magical kitchen rituals that instantly makes the house smell like Christmas itself, citrus, spice, fruit, and a hint of festive indulgence drifting through the air.
At That’s Christmas 365, we’re firm believers Christmas isn’t just a date in December, it’s a feeling you can summon at any time of year. And homemade mincemeat is one of the simplest ways to do exactly that.
Forget the idea that mincemeat is fiddly or old-fashioned. In reality, it’s straightforward, endlessly adaptable, and once you’ve made it yourself, shop-bought versions rarely compare.
What Is Christmas Mincemeat, Really?
Despite the name, modern Christmas mincemeat no longer contains no meat at all. It’s a rich mixture of dried fruits, sugar, spice, citrus zest, fat (traditionally suet), and alcohol. Historically it did include meat, but today’s version is all about flavour, texture, and festive warmth.
It’s the heart of mince pies, but it’s also wonderful spooned into pastries, stirred through cake batter, or layered into festive desserts.
Why Make Your Own?
Making your own mincemeat gives you:
Complete control over sweetness and spice
Freedom to adjust alcohol levels (or skip it entirely)
Better texture and fresher flavour
A deeply festive kitchen experience
It also makes a lovely homemade gift when spooned into a jar, tied with ribbon, and labelled with the year.
A Classic Homemade Christmas Mincemeat Recipe
This recipe is traditional, reliable, and easy to adapt.
Ingredients
300g raisins
300g sultanas
200g currants
100g mixed peel
1 large cooking apple, grated (skin on)
Zest and juice of 1 lemon
Zest and juice of 1 orange
150g dark brown sugar, or maple sugar
100g shredded suet (vegetable suet works perfectly)
2 tsp mixed spice
1 tsp cinnamon
½ tsp nutmeg
A pinch of salt
100ml brandy, rum, or whisky (to taste)
Method
Mix everything except the alcohol in a large bowl until well combined.
Cover and leave overnight so the flavours can begin to mingle.
The next day, stir through the alcohol.
Spoon into sterilised jars, seal, and store in a cool, dark place.
Your mincemeat will be usable almost immediately, but it improves dramatically after two to four weeks.
Customising Your Mincemeat
One of the joys of making mincemeat from scratch is making it yours.
You might like to try:
A splash of orange liqueur instead of brandy
Chopped dried cherries or cranberries for sharpness
A little grated fresh ginger for warmth
Vanilla or almond extract for depth
Replacing some sugar with maple syrup or honey,or use sugar alternatives
There’s no single “correct” version – just the one that tastes like Christmas to you.
How Long Does Homemade Mincemeat Keep?
Properly jarred and stored, homemade mincemeat will keep for up to a year thanks to the sugar and alcohol. Always use a clean spoon when serving, and keep it refrigerated once opened.
If you’re making it well ahead of Christmas, give the jars an occasional gentle shake to redistribute the flavours.
Beyond Mince Pies
Yes, mince pies are the classic, but don’t stop there. Homemade mincemeat is brilliant in:
Festive traybakes
Christmas muffins
Puff pastry pinwheels
Sponge puddings
Layered trifles
It’s one of those ingredients that quietly elevates almost any bake into something unmistakably Christmassy.
A Christmas Tradition Worth Keeping
In a world of convenience, making your own Christmas mincemeat is a gentle reminder that some traditions are worth slowing down for. It doesn’t require fancy equipment or specialist skills – just time, care, and a love of Christmas flavours.
Whether you make it in July or late November, it’s a small act that brings the spirit of Christmas into your kitchen, one fragrant spoonful at a time.
And that, to us at That’s Christmas 365, is what Christmas is all about.