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Make this fragrant mincemeat and for mince pies come the festive season. If you can’t find quince then eating apple, bramley apple or pear will all work too. If you need to make this dairy free you can use coconut oil, cocoa butter or half the quantity of olive or almond oil.


In a medium saucepan, melt the butter, lemon juice, zest and sugar together gently and stir in the quince, dried fruit, mixed peel, spices and flaked almonds. Heat gently and bring to a gentle simmer for about 10 minutes, stirring occasionally to prevent anything sticking.

Allow the mixture to cool completely then stir in the sherry. Spoon the mincemeat into sterilised jam jars, seal tightly, label and store in a cool place for up to 6 months. If you are planning to keep it for many months, it can help to add another 50ml of sherry or brandy to keep things moist.

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125g butter

finely grated rind and juice of 1 lemon

225g light muscovado sugar

1 quince, peeled, cored and finely chopped

175g currants

175g raisins

175g sultanas

175g figs

100g mixed peel

1 tsp ground cinnamon

1 tsp mixed spice

50g flaked almonds

150ml sherry