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Sweet mincemeat recipe

Ron Marriott, Head Chef at Church House Westminster, shares his favourite sweet mincemeat recipe.

It’s the season for making mince pies! We love this Yuletide treat with its festive spices and warming (boozy) flavours.

 

Sweet mincemeat recipe

Ingredients

500g mixture of raisins, currants, and sultanas

150g cooked chestnuts, chopped

100g dried cranberries

100g mixed peel

150ml brandy & port

zest and juice 1 lemon

zest and juice 1 orange

175g suet (meat or vegetarian)

200g soft brown sugar

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp mace

Instructions

Mix all the ingredients together.

Fill in your favourite type of pastry in a large pie, individually or into filo parcels.

Chef’s suggestion: Top these with a crumble topping or with shaved almonds and drizzled with honey.

Once the mincemeat is made and put into an airtight jar, it will last a long time thanks to the sugar and alcohol content.

Ideas to use up leftover sweet mincemeat  

  • Swirl the mincemeat through a brownie batter before baking
  • Add cocoa nibs for another round of mince pies for a New Year’s Eve party
  • Serve with ice-cream
  • Use mincemeat to elevate a bread-and-butter pudding

For more information please get in touch with us via our contact form or give us a call on 020 7390 1590 to discuss your event

CHURCH HOUSE NEWSLETTER

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