This mixture can be used to stuff baked apples, make mince pies and Christmas micemeat slices.


  • 4oz Currants
  • 8oz Raisins
  • 8oz Sultanas
  • 2oz Chopped Candied Peel
  • 1lb Cooking Apples, coursely chopped
  • 8oz White Vegetable Fat
  • 1 level tsp Ground Cinnamon
  • 1 level tsp Mixed Spice
  • ½ level tsp Nutmeg
  • 8oz Soft Brown Sugar (light muscovado)
  • Grated zest and Juice of 1 large Lemon
  • Grated zest and Juice of 1 large Orange
  • 3floz Rum or Brandy
  • 3floz Sweet Sherry or Port


  1. Clean and wash the dried fruit in boiling water. Drain and dry thoroughly.
  2. Skin and core the apples. Chop the raisins, sultanas and apples and mix with the currants, candied peel, spices, sugar and zest from orange and lemon.
  3. Heat the white vegetable fat until liquid and stir into the other ingredients. Add the orange and lemon juice, the spirits and sherry or port and mix.
  4. Put the mincemeat into clean sterilised jars to mature.

It will keep in a cool place for at least six months. The mixture can also be frozen in cartons until ready to use.