Sweet Mincemeat perfect for Christmas - A Brandy-Infused Delight

Today, I will show you my Sweet Mincemeat for Christmas! Making a luxury classic holiday treat, rich in fruits and spices and elevated with a generous splash of brandy. Perfect for those who love warmth and cheer in their Christmas desserts. This can be made without the alcohol, not a problem.
👇 RECIPE BELOW
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Sweet Mincemeat Recipe
Ingredients:
- 300g raisins
- 150g sultanas
- 150g currants
- 100g mixed candied peel, finely chopped
- 1 small cooking apple, peeled, cored, and finely chopped
- 125g butter, cut into small cubes
- 50g whole almonds, roughly chopped
- 225g brown sugar
- ½ tsp ground cinnamon
- 1 tsp mixed spice
- Grated zest and juice of 1 lemon
- 200ml brandy, rum, or sherry
If canned properly, this will last up to 12 months. If you store it in the fridge, it will harden and you will have to take it out to soften - the butter and the sugars set in the fridge.
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[@lindybloom5]

Hi Rik Since I’m a fairly new subscribers. I’m still working on getting through all your lovely videos. My children and Dad are British . so I’ve spent my life making a lot of traditional foods For him and our children, and now the grands too ( Im American ) All the recipes came from his Mum ,who is long gone now. At Christmas time I make her meat minced from scratch ..and I’m going to say. It’s a long difficult, and expensive recipe . But We love it and could eat it by the spoonfuls, so I do the task. I’m nearly 66 and truthfully dread doing it now. From candying the citrus peels and all the other steps that are involved with her recipe it’s so time consuming You have no idea the excitement when I came across yours! Looks like Such an easy peasy, quick recipe. I’m so excited that Im going to surprise them and make it for Easter dessert. I’m definitely not waiting till Christmas! Now that I have this, we will be able to have it whenever we want . Thank you so much. I’m really enjoying and so glad I have found your channel! Diane

[@BackyardChef]

Thanks for sharing. Hope you enjoy. Thank you. Best, Rik

[@lindybloom5]

@@BackyardChef❤. It looks amazing thanks.

[@vickimckeever1897]

❤

[@BackyardChef]

Thank you. Best, Rik

[@allenbrown8158]

Mincemeat lattice tart my mouth is watering already with brandy white sauce

[@BackyardChef]

Great recipe! Best, Rik

[@EdithWeston]

No cherries Rik! ... holy moly!

[@BackyardChef]

Not in this one. Best, Rik

[@Wisdom-Nuggets-Tid-Bits]

Nothing smells more like a beautiful English Christmas like minced meat in a pie!!! I grew up with my Mother making it for Christmas along with the Christmas pudding. I have a jar of it, but making it from scratch would be so much better. Enjoyed this! Getting closer to Christmas!!

[@BackyardChef]

Homemade is usually better - its smells amazing here. Best, Rik

[@lizhannah8412]

You're hilarious. I can eat mince pies any day of the year. I'm teetotal (not a good advert for Scotch Whisky). I'm bad enough sober. I do have cognac for when my son and his wife visit. He makes a great Steak Diane. I'll definitely give it a go.

[@BackyardChef]

Liz, the sweet mincemeat can be used in all sorts of things - I have a cheat recipe that will be up in a week. Best, Rik

[@thetruthhurts289]

I'm the first !!!!!!!!!!!!!

[@BackyardChef]

You are - thank you. Best, rik

[@rogerparkin843]

Are you getting any sleep Rik. You have lots of episodes coming out. All of them look great.

[@harrybond007]

Further to my previous comment, even at room temp it was too stiff, I reheated it all up and added about 1/2 cup of water and gently remixed, it's now quite soft when cooled and very useable, the recipe just needs some water added.

[@BackyardChef]

Thanks for sharing. Best, Rik

[@grahambooker8383]

Hello Rik,, love your no-fuss way of cooking and watch every video you put up. I have just purchased the same oven to go along with my Ninja AF400 and Ninja 15 in 1. I would like to ask you, in some recipes, like shortbread, you use unsalted butter and then add salt, is there a reason why you don't just use salted butter instead? As you can probably tell I am new to all this cooking lark, but I love my gadgets and air fryers are as good of an invention as the microwave was when it first came out. All the very best.

[@BackyardChef]

Thanks for the comment - here is my recipe for mixed spice Mixed spice 1 tbsp cinnamon 1 tsp Nutmeg 1 tsp allspice 1 tsp ginger 1/2 tsp cloves 1/2 tsp coriander Best, Rik

[@grahambooker8383]

@@BackyardChef Thank you for the mixed spice recipe Rik. In some recipes you use unsalted butter then add salt, I just wanted to know if I could use salted butter, or if is there a reason you use unsalted and then add salt in some recipes?

[@710LENNY]

Most recipes for baking (and cooking in general) call for unsalted butter because the salt can vary a great deal from brand to brand, and even from batch to batch. With unsalted butter you have better control, and can hit the same end product every time. But hey, if all you can get is salted butter go ahead and use it. Just remember to adjust any added salt in the recipe.

[@grahambooker8383]

@@710LENNY Thank you for your reply. It seems so obvious after your explanation I feel silly for asking now.

[@harrybond007]

OK I have made this exactly according to the recipe, it tastes amazing!, but when it gets cold it's as hard as concreate, any suggestions?, do you have to heat it to get it out of the jar?

[@BackyardChef]

Where have you stored it Harry? Mine is on the side and its easy to get out with a spoon. It shouldn't be hard! I'm stumped for sure on that one. Best, Rik

[@harrybond007]

@@BackyardChef It's in the fridge!

[@BackyardChef]

I never assume, that is what I thought - If you store it in the fridge, it will harden and you will have to take it out to soften - the butter and the sugars set in the fridge. Normal. Best, Rik

[@harrybond007]

@@BackyardChef Yes it's quite a bit softer at room temp (68F) I can now spoon it out!

[@Beatle4]

I've watched a few of your videos Rik and am always amazed at the simplicity of your method. I would love to try making this homemade mincemeat as the wife loves mincemeat but sadly all we can get is store bought stuff. I have no problem following your recipe except for 1 ingredient. What is in the "mixed spice" you add? In Canada we don't have a mixed spice on the shelves of the local grocers.Thanks in advance and I hope you have a great Christmas.

[@mikeyids]

In America it's sometimes called Pumpkin Spice. Hope this helps

[@Beatle4]

@@mikeyids Thank you. It does help a lot. We have that now as the wife makes pumpkin pies.

[@BackyardChef]

My recipe for mixed spice is in the description - no worries its here now too. Real English Mixed spice 1 tbsp cinnamon 1 tsp Nutmeg 1 tsp allspice 1 tsp ginger 1/2 tsp cloves 1/2 tsp coriander best, Rik

[@lindybloom5]

Rik I forgot to ask do I need to water bath can this , or will it be ok in fridge or on the shelve?

[@BackyardChef]

I stick everything I jar in a pan of water and boil for about 5-8 mins. Thank you. Best, Rik

[@lindybloom5]

@@BackyardChef thanks !

[@arthurpearson6940]

So what you put in it

[@BackyardChef]

Full ingredient list in the description

[@debbietravis718]

Anyone have the exact recipe? I can't find it

[@BackyardChef]

Its in the description. Thank you. Best, Rik

[@bethroundell8424]

My mincemeat, real meat, was my paternal grandfather's. Born in a pitifully poor early 1900 farmer family on a rockie "mountain" of low quality. Not real moutains people say. Called Caledonia Mountain! Great name from the homeland. School was not for that crowd of boys, the little sis didn't survive. No boose in ours. Deer meat is our preference, but beef does fine.

[@BackyardChef]

Great, memories. Best, Rik

[@BTW...]

I could never understand why this sweet spiced stewed fruit mix got the name mincemeat, when it contains zero meat.

[@BackyardChef]

Nor can I , Delicious though! Thank you. Best, Rik