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Fills 6 jam jars


  1. Combine all of the ingredients except the alcohol in a large baking bowl. Stir the mixture thoroughly making sure it is evenly distributed. Cover with a tea towel and leave overnight to allow the flavours to melt together.
  2. Replace the tea towel with tin foil and place in an oven at 110°C for two and a half hours.
  3. Remove from the oven and stir the mincemeat well. Leave to cool, stirring from time to time.
  4. When the mixture has cooled, add the sherry, brandy and cider and stir for a final time.
  5. Fill sterilised jars with your mixture and seal with a grease-proof paper and a lid. Leave in a fridge to mature for at least two weeks.

Top Tip: Prepare your mincemeat, pop into a jar, tie with festive ribbon and give as a lovely festive gift this Christmas.

You can try more of Ryan’s pastry masterpieces when you dine at The Glasshouse.

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