Lemon & Ginger Mincemeat

Lemon & Ginger Mincemeat

Warming and refreshing, this homemade mincemeat is easy to make and can be used in many different ways. Potted into pretty jars, it makes a nice gift.
Course Jams, Chutneys etc
Cuisine British
Keywords Christmas, ginger, lemon, mincemeat, preserves
Prep Time 15 minutes
Soaking Time 1 day 16 hours
Total Time 15 minutes
Servings 3 jars


  • 150 g dried figs - chopped
  • 150 g mixed raisins sultanas & currents
  • 75 g dried fruit of your choice - I used pineapple & jackfruit this year
  • 100 g dark brown muscovado sugar
  • 100 g chopped blanched almonds
  • 150 g 70% dark chocolate
  • 80 g vegetarian suet
  • 1 large cooking apple - peeled cored and diced
  • 1 organic lemon - zest and juice
  • 10 tbsp ginger wine
  • 2 tsp ground cinnamon
  • ½ tsp allspice
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg


  1. Place all the ingredients into a large bowl, give a good stir and cover.
  2. Leave for as long as you can, stirring once a day. I usually do mine for five days.
  3. If not using immediately, pot into sterilised jars and cover with waxed discs and sterilised lids. The mincemeat should keep well for a year.

Recipe Notes

The longer you can leave it before eating the better, but it works pretty well as instant mincemeat if you're desperate.