How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

Very Very Good Mincemeat(This Recipe Was Over 100 Y

Name: Very Very Good Mincemeat(This Recipe Was Over 100 Years Old When I Got It In 1968)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bowls raisins; 1 bowl currants; 5 bowls sugar; 1 pt. brandy; 2 Tbsp. cinnamon; 2 Tbsp. nutmeg; 2 Tbsp. cloves; 1 Tbsp. (scant) salt; 3 lemons, grated (rind and juice); 1 tsp. pepper; 1 bowl ground suet; 3 bowls ground lean beef; 5 bowls chopped apples; 1 bowl molasses or 1 bottle of Brer Rabbit molasses (12 oz. size); 1 bowl cider vinegar; 1 bowl sweet cider

Try this homemade Very Very Good Mincemeat(This Recipe Was Over 100 Years Old When I Got It In 1968) recipe the whole family will love. Made with raisin…

This Very Very Good Mincemeat(This Recipe Was Over 100 Years Old When I Got It In 1968) relies on simple, everyday ingredients such as bowls raisins, bowl currants, bowls sugar and pt. brandy. It comes together quickly and makes 4 servings, at about 781 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Very Very Good Mincemeat(This Recipe Was Over 100 Years Old When I Got It In 1968)

Tips for the best results

Variations & substitutions

My Personal Notes

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