Easy Mincemeat Recipe (with gluten-free suet) (2024)

This post contains affiliate links. Please read my disclosures.

ThisEasy Mincemeat Recipeis exactly what you need when you are required to make homemade mince pies pronto. If you want ahomemade mincemeat to use straightawaythen this is the recipe for you. No resting time is needed, it’s a quick assembly job and the result is delicious mincemeat pie filling, plump with fruits, citrus zest, warm spices, rich with brandy and with a silky luxurious texture.

I simply adore Christmas mincemeat. In my humble opinion it’s the best thing about the season. Along with The Waitresses’ Christmas Wrapping, decorating the Christmas tree and watching the children opening their Christmas stockings.

Stir-up Sunday (the last Sunday before advent) is the traditional day to make your own mincemeat for the season.It’s nice to get this job out of the way in November as it means you can have homemade mince pies at your disposal any time during the holiday period.However it's not always possible to be that organised, I know there has been many a Stir Up Sunday when I have barely touched a toe in the kitchen. However, you can rest assured that if you want to bake a last minute batch of mince pies sometime in December then thisquickmincemeatwill be a life saver.

This is a traditional mincemeat recipe. I don't think you can go wrong with a Delia recipe at your disposal and I'm sure this recipe had origins in hers. But the problem with a lot of traditional mincemeat filling is that one of the main ingredients is suet. Although suet itself is a meat product, the way they sell it in supermarkets is to coat it in wheat flour and it's nigh impossible to buy a gluten-free version.

I'll take you through exactly how you can still make the traditional version of mincemeat which includes suet even if you are on a gluten-free diet, how to cook out and store your mincemeat and as an added bonus all the best ways you can use this invaluable Christmas ingredient.

What is mincemeat?

Mincemeat is the traditional filling of a christmas mince pie. A few hundred years agomincemeat was a way to preserve meat, usually mutton, without smoking or salting. The meat would be chopped very finely, aka minced, then preserved with spirits and spices and sugar. It’s more usual these days for the ground beef to be replaced with beef suet and dried fruit.

✨Although if you haven’t tried mince pies made in the traditional method using actual beef mince then you need to try this Victorian Mincemeat recipe.✨

Why do we eat mincemeat at Christmas?

The reason we eat so many mince pies over the festive season is all to do with the spices.It is thought that cinnamon, cloves and nutmeg were given by the magi to the baby Jesus and so mincemeat, which is abundant in these spices, has always traditionally been associated with Christmas.And I totally take umbrage with the idea that if mince pies were so nice then why do we only eat them at this time of year. Well, that’s whyEccles Cakeswere invented. They are basically mince pies that we are allowed to eat all year round.

Homemade mincemeat vs. shop bought

I made the unfortunate mistake of buying pre-made mincemeat for some recipe testing recently and the difference between your own homemade mincemeat and shop bought is extreme.The shop bought stuff is all sugar and no flavour.

This Easy Homemade Mincemeat tastes of plump juicy fruits and spices and is rich with brandy with a silky luxurious texture.

Plus if you’re making your own recipe you can make it exactly to your preference. It's an extremely versatile recipe which you can switch up for the dried fruit, alcohol and type of sugar you have to hand. It will always be a preferred option to the sickly sweet supermarket version.

Why you'll love this recipe

If you need to make someHomemade Mince Piesasap then this easy recipe is the way to go.

• This homemade mincemeat isso simple to makeand takes no time at all.
• It's aback-to-basics recipe using traditional ingredients in the fruit filling.
• Gorgeous rich flavour which is full of christmas spice.
• No resting time required.
• It’snot necessary to cook the mincemeatout before filling your pies if you want to eat them straightaway.
• This is agluten-free mincemeat, which may sound obvious but not all mincemeat is gluten-free (check your suet packaging!)
• Which leads onto me saying that this is asuet mincemeatwhich is what gives the end result a luxuriously rich and silky texture.
• They are the perfect filling for your favourite gluten-free mince pie recipe.

Ingredients and Notes

Beef Suet

Beef suet is the hard fat from around the joints and kidneys of the animal. It was traditionally used in mincemeat to preserve it but itis also favoured due to its richness of flavour and the silky way it coats the luscious fruit.

Is beef suet gluten-free?

Unfortunatelythe commercial beef suet you can buy in a packet in your local supermarket is not gluten-free. The hard kidney fat is processed into small pellets which are coated in wheat flour. This allows the suet to be easily stored and weighed and used in baking but it's not gluten-free.

Can you buy gluten-free suet?

I have seen a gluten-free suet option in the supermarket but it is was a vegetable suet and it is not a product I like to use. The ingredients list is iffy and doesn't have the right flavour.

If you want to make gluten-free mincemeat then ask ifyour butcher whether they are able to source fresh beef suet for you . If theysupply it in pellets then it's perfect to use as it is. If it is provided in a hard block then you can grate it with a bit of gluten-free flour to create little fat pellets which helps to evenly disperse the fat. You can store the suet in the freezer in an airtight container and you can use it in this recipe directly from the freezer.

You can also use this fresh beef suet in yourTraditional Christmas Pudding. Or in aSpotted Dick.

The rest of the ingredients

Bramley apples. A lovely tart cooking apple with a full flavour. This chopped apple breaks down into a gorgeous fluffy texture.

See Also

Mary Berry’s Bakewell Tart Recipe with a twist!Downton Abbey recipes so you can eat like the aristocracy in your own homeFrom chilli oil to tahini thins: Yotam Ottolenghi's recipes for edible Christmas giftsTraditional Yorkshire Pudding Recipe

Dried fruit. Here we go with a classic selection including raisins, currants and sultanas and mixed peel.

Dark muscovado sugar. A deep flavoured sugar with a rich treacle flavour.

Lemon and orange zest.The citrus peel gives a lovelya fresh zing.

Spices. A gorgeous mix of warm spices are used here including ginger, cinnamon, cloves and nutmeg.

Brandy. Alcohol is traditionally used to help preserve the mincemeat but also gives a luxurious rich flavour.

How to Make Gluten-Free Mincemeat

For full recipe instructions go to the recipe card at the end of this post.

1. Mix Ingredients:Combine apples with all ingredients (except brandy) in a large ovenproof pot.
2. Prep Apples:Peel, core, and dice the apples and mix into the rest of the ingredients.

This mincemeat is then ready for immediate use.

• For Immediate Use:You'll need 250 - 300g for making your mince pies. Stir in the brandy and store in the fridge in an airtight container for up to 2 days until you are ready to make your mince pies.

If you are not using the mincemeat immediately or you are only using one batch of mincemeat and need to store the rest then you need to cook it out before storing. This is to allow the suet and sugar to melt, coat and preserve all the fruit evenly. Plus it also stops the apples from fermenting.

1. For Later Use:Cook the mincemeat by covering the pot with a lid and bake at 160°C / 140°C fan assisted / gas mark 3 / 320°F for 1 hour.
2. Cool and Add Brandy:Let the cooked mincemeat cool to room temperatureand stir in the brandy.
3. Jar and Store:Transfer to sterilised jam jars. Store in a dark, cool place for up to a year.

How to store

If you are planning on using all your mincemeat within the month then the cooked mincemeat will keep just fine if stored in an airtight container in the fridge.

For longer term storage then decant your mincemeat into sterilised jars. It will keep up to a year if stored in a cool and dark place.

• To sterilise the glass jars– Place the very clean jars you would like to use in an oven pre-heated to 150°C / 130°C fan assisted / gas mark 2 / 300°F for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes. It is best not to sterilise lids in the oven as they can easily ruin.

Recommended Equipment

• Le Creuset Large Casserole Dish– my favourite preserving pan and it's big enough to cook a large amount of preserves or mincemeat. It can be used in the hob or in the oven.
• Jam Funnel– Very useful for decanting the mincemeat into jars. If you make a lot of chutneys and jams then this inexpensivejam funnelis an absolute must-buy. Useful for decanting pretty much anything around the kitchen too!
• Kilner jars (500g)– these are great for all kinds of preserving. You can re-use the jars again and again (just clean and sterilise them first) and buying new lids is very easy.

Gluten-Free Mince Pie Recipes

FAQs

How to Use Leftover Mincemeat

Of course using this Easy Mincemeat Recipe is a great recipe for filling your gluten-free mince pies, frangipane mince pies, mincemeat tarts or a large mincemeat pie but if you have any leftover then look no further than the following recipes.

✨Have you tried this Easy Mincemeat Recipe? Please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨