Slow Cooker Christmas Mincemeat

Add a touch of luxury to your mince pies with my easy to make Slow Cooker Christmas Mincemeat. Vegan & gluten free options in recipe. Rich & deliciously decadent, it's packed with dried fruit, apple, Christmas spices, stem ginger, orange zest, walnuts, suet & Calvados.

4.98 from 71 votes

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Course: Christmas Baking

Cuisine: British

Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings:

Calories: 57kcal

Author: Sarah James

Equipment

A 4 to 6 person slow cooker - I used a 4.7 litre Crockpot
A ladle.
A jam funnel
6 x 450g (1 lb) clean sterile jam jars with lids
Adhesive jam jar labels

Ingredients

500 g Bramley cooking apples
250 g sultanas
250 g raisins
250 g currants
100 g dried cranberries
100 g dried blueberries
150 g mixed peel
75 g chopped walnuts
50 g stem ginger
240 g vegetable suet
300 g soft dark brown sugar
2 teaspoons mixed spice
1 teaspoon ground cinnamon
½ whole nutmeg approx 2 teaspoons
2 lemons
2 oranges
6 tbsp Optional: Calvados apple brandy or other liqueur

Metric - US Customary

Instructions

Peel, core and chop apple into small pieces.
Zest and juice oranges and lemons.
Add all the ingredients except the apple brandy to your slow cooker and stir well.
Pop the slow cooker lid on and cook on low for 3 hours until the suet has completely melted.
Stir in the Calvados if using.
Ladle into sterilised jars and seal with a lid.
Wipe the jars with a warm damp cloth. Label when cold.

Video

Notes

Makes approx 6 x 450g jars. A serving is 1 tablespoon (20g) plenty enough to fill a mince pie.
Store in a cool, dry place away from direct sunlight.
Your Christmas Mincemeat will keep in its sealed jar for up to a year. If you make your mincemeat without the alcohol, it will keep for two months. Once a jar is opened, use within 4 weeks.
Nutrition information is approximate and meant as a guideline only.