Christmas Mincemeat Recipe with Limoncello
Prep time
Cook time
Total time
This mincemeat recipe is really easy to make, less cloyingly sweet and non-suet. Plus, it has a nip of Italian Limoncello to pep it up! Makes around 4 x 500g (sterilised) jars (each jar enough for 40 mince pies if not deep ones)
Recipe type: Jams & Preserves
Cuisine: British
Serves: 4 jars
  • 275g dark brown sugarprint button transparent
  • 275ml cider
  • 1kg apples, cored, peeled and diced
  • 200g raisins
  • 200g sultanas
  • 200g currants
  • 150g dates
  • 100g blanched almonds, chopped finely
  • 50g blanched hazelnuts, chopped finely
  • juice & peel of 1 small orange
  • 6 tbsps Limoncello (or use Cognac, or omit altogether if desired)
  1. Place the cider and sugar in a heavy-based, deep pan and heat gently until sugar has dissolved.
  2. Add the apples first, stir and leave to cook down a little (5 mins) then add all the other ingredients except the alcohol, stirring them in well. Leave the lid half propped on and let it simmer gently for around 30 – 45 mins until the dried fruit and apples are soft and the liquid has reduced down to a small amount of thick syrup at the bottom of the pan. Ensure you stir the mix occasionally and check it’s not burning. Low, steady heat is a must.
  3. Stir in 3 tbsps of Limoncello or your chosen brandy etc. Leave to evaporate for 5 mins on a gentle heat. Turn off the heat and leave to cool a little. Then, add the remaining Limoncello and stir through.
  4. Decant the mincemeat into the sterilised jars; screw down lids or seal preserving jars. Keeps for around 2 months unopened at room temp., but place in fridge once opened.
Recipe by The Red Bistro at