Name: Slow Cooker Christmas Mincemeat
Prep time: 15 min
Cook time: 180 min
Ingredients: 150g raisins; 150g sultanas; 100g currants; 75g chopped candied peel; 100g dried cranberries; 125g dates, pitted and chopped; 100g dried apricots, chopped; 100g glace cherries, quartered; 75g stem ginger in syrup, finely chopped; 150ml brandy, divided (or use rum, sherry, Amaretto or orange juice); OR 975g dried fruit of your choice; zest and juice of 2 medium oranges; zest and juice of 2 lemons; 2 Bramley/cooking apples, peeled, cored and grated (250g prepared weight); 250g soft dark brown sugar; 200g shredded suet; 2 teaspoons mixed spice powder; 1 teaspoon cinnamon powder; ½ teaspoon grated nutmeg; ½ teaspoon powdered ginger; ¼ teaspoon ground cloves; ⅛ teaspoon fine salt

Jump to Recipe

Christmas is just not Christmas without mince pies and, generally speaking, the better the mincemeat the better the mince pies! This wonderfully easy homemade mincemeat is quick to prepare and is easily cooked in the slow cooker. Bursting with Christmas spices, oranges, lemons and all sorts of dried fruits, this wonderful mixture can be used in many different recipes, not just mince pies. See these Frangipane Mincemeat Squares below for example, or bake in a Bakewell Tart or use to make a light Christmas Cake or Christmas muffins.

Photograph of Frangipane Mincemeat Squares — **Frangipane Mincemeat Squares**

How to make Slow Cooker Christmas Mincemeat

Collect all your ingredients together:

Dried fruit and brandy:

raisins
sultanas
currants
chopped candied peel
dried cranberries
dates, pitted and chopped
dried apricots, chopped
glacé cherries, quartered
stem ginger in syrup, finely chopped
brandy, divided (or orange juice)

dried fruit of your choice

Sugar, Butter, Apple, Nuts, Fresh Fruit and Spices:

medium oranges – zest and juice
lemons – zest and juice
Bramley apple, peeled, cored and grated
soft dark brown sugar
shredded suet
mixed spice powder
cinnamon powder
grated nutmeg
powdered ginger
ground cloves
fine salt

How to make this delicious Christmas Mincemeat in the Slow Cooker:

Prepare the dried fruit as described in the list of ingredients.
Transfer to the slow cooker and add half of the brandy. Stir well and leave to stand whilst you prepare the rest of the ingredients.
Zest and juice the oranges and lemons and peel, core and grate the apples. Add to the slow cooker with the remaining ingredients. Mix well.
Turn slow cooker on to high and cook for 2½ – 3 hours. If you are around, stir from time to time.
When cooked, turn the slow cooker off and stir in the remainder of the brandy.
Transfer to hot, sterilised jam jars and seal with a lid whilst still warm.

How to sterilise jam jars

Wash the jam jars and lids in hot water, place on a baking tray and put in a cold oven.
Turn the oven on to Fan Oven 140°C/160°C/325°F/Gas 3.
Leave the jars in the oven for 20 minutes. They are now sterilised. Obviously they will be very hot, so be very careful.
Cool the jars just a little before adding the mincemeat.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Slow Cooker Christmas Mincemeat

Makes 4 – 5 x 400g jars

Cuisine British

Keyword Christmas, dried fruit

Prep Time 15 minutes

Cook Time 3 hours

Author Susan

Ingredients

Dried fruit and brandy:

150g raisins
150g sultanas
100g currants
75g chopped candied peel
100g dried cranberries
125g dates, pitted and chopped
100g dried apricots, chopped
100g glace cherries, quartered
75g stem ginger in syrup, finely chopped
150ml brandy, divided (or use rum, sherry, Amaretto or orange juice)
OR 975g dried fruit of your choice

Sugar, Butter, Apple, Nuts, Fresh Fruit and Spices:

zest and juice of 2 medium oranges
zest and juice of 2 lemons
2 Bramley/cooking apples, peeled, cored and grated (250g prepared weight)
250g soft dark brown sugar
200g shredded suet
2 teaspoons mixed spice powder
1 teaspoon cinnamon powder
½ teaspoon grated nutmeg
½ teaspoon powdered ginger
¼ teaspoon ground cloves
⅛ teaspoon fine salt

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Prepare the dried fruit, if necessary, as described in the list of ingredients.
Transfer to the slow cooker and add half of the brandy. Stir well and leave to stand whilst you prepare the rest of the ingredients.
Zest and juice the oranges and lemons and peel, core and grate the apples. Add to the slow cooker with the remaining ingredients. Mix well.
Turn the slow cooker on to high and cook for 2½ – 3 hours. If you are around, stir from time to time.
When cooked, turn the slow cooker off and stir in the remainder of the brandy.
Transfer to hot, sterilised jam jars and seal with a lid whilst still warm.
You can use the mincemeat straight away or store it in a cool, dark place for up to 6 months. The flavours will develop after it is bottled so try and make it a couple of months before Christmas.

Recipe Notes

Equipment:

kitchen scales and measuring spoons
chopping board and knife
grater and reamer for the oranges and lemons
box grater for the apples
slow cooker
4 – 5 x 400g sterilised jam jars

How to sterilise jam jars:

Wash the jam jars and lids in hot water, place on a baking tray and put in a cold oven.
Turn the oven on to Fan Oven 140°C/160°C/325°F/Gas 3.
Leave the jars in the oven for 20 minutes. They are now sterilised. Obviously they will be very hot, so be very careful.
Cool the jars a little before adding the mincemeat.