Suetless Mincemeat

Ideal for vegetarians or people who don’t like suet. This recipe relies heavily on Bramley apples as a substitute and has to be cooked. Made now will be ready for Christmas. However, it will last for up to a year.

I’m already looking forward to the October issue when we celebrate Bramley Apple Pie Week. I have been force-feeding the Official Taster and he managed to empty his mouth long enough to tell me which two recipes were his favourites. See you next month.


¾ pint (400ml) medium cider 4oz (125g) almonds, blanched and chopped
1lb (450g) soft dark brown sugar Grated rind and juice of 1 lemon
4lb (2kg) cooking apples, peeled, cored and chopped 1 level teaspoon mixed spice
1lb (450g) currants 1 level teaspoon ground cinnamon
1lb (450g) raisins ½ level teaspoon ground cloves
4oz (125g) glac� cherries, chopped 2 tablespoons of rum


  1. Place cider and sugar in a preserving pan or large saucepan. Heat gently until sugar is dissolved.
  2. Stir in all the remaining ingredients, except the rum.
  3. Bring mixture slowly to the boil, stirring all the time.
  4. Half-cover with a lid and simmer gently for 30 mins or until the mixture has become a soft pulp, stirring occasionally.
  5. Test for sweetness, adding more sugar if necessary.
  6. Remove from the heat and leave to get completely cold.
  7. Stir in the rum.
  8. Pack into clean dry jars and cover with a waxed circle and cellophane as for jam.

Store in a cool, dry place.




Bramley Apples