Slow Cooker Mincemeat - Easy Christmas Recipe

5 from 13 votes

Slow Cooker Mincemeat - Easy Christmas Recipe

This slow cookermincemeat recipe is so easy that once you know how simple it is to make, you won’t need to buy jarred mincemeat again! I’ll also show you some uses for mincemeat Christmas recipes, such as cakes, pastries and how you can use up a glut of apples.

Prep Time12

Cook Time6

Total Time18

Course: Dessert

Cuisine: british

Keyword: christmas, mincemeat, slow cooker

Servings: tablespoons (approx) = 6 x 411g jars

Calories: 57kcal

Author: Vikkie Lee

Equipment

Ingredients

350 g Dark muscovado sugar (1 & ⅔ cups/12oz)
600 g Apples (1.3lb) (Bramley or eating apples) (4 large apples) Prepared weight 550g/1.2lb - cored & chopped very small
60 g sliced almonds (⅔ cup/2oz)
1 kg mixed dried fruit (7 cups/2.2lb) I prefer a bag with dried cranberries and apricots
227 g beef or vegetarian shredded suet (or 1 cup/227g/8oz butter for gluten-free)
1 tablespoon mixed ground spice or all spice
200 ml brandy (7fl oz) or other 40% spirit, such as sherry, rum or amaretto
1 lemon zest (and approx 3 tablespoon juice)
1 orange zest (and approx 3 tablespoon juice)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Metric - US Customary

Instructions

Add everything except the brandy to a slow cooker, then mix and cover without turning on to let everything settle overnight if you can be patient.
Then mix again and turn the slow cooker on setting low for 6 hours. Or high for 3 hours and stir occasionally.
Turn off the slow cooker and allow everything to cool down, but again, give it an occasional stir to keep disturbing the fat.
Once cold, stir in the brandy and transfer the mincemeat into sterilized jars. Note, lids with a seal button on top will depress down within a day or so - or use Kilner jars with rubber seals
You can eat it immediately or store them a cupboard for about two years - although one jar lasted 4 years, which I never got around to using!

Video

Nutrition