Jen’s Ola Dubh Christmas mincemeat recipe

Our East Coast representative Jen has worked her baking magic, and created an Ola Dubh-infused mince meat recipe, perfect for your Christmas Day mince pies.
Follow the recipe below and of course pick up your choice of Ola Dubh for your own version here: Ola Dubh range.


1 lb (450g) bramley apples, grated (no need to peel them)
4 carrots, grated
2oz (50g) whole almonds, cut into slivers
4 level teaspoons mixed ground spice
½ level teaspoon ground cinnamon
¼ level teaspoon freshly grated nutmeg
4 tablespoons brandy
1 x bottle of Ola Dubh
8oz (225g) shredded suet
12oz (350g) raisins
8oz (225g) sultanas
8oz (225g) currants
8oz (225g) whole mixed candied peel, finely chopped
12oz (350g) soft dark brown sugar
Grated zest and juice 2 oranges
Grated zest and juice 2 lemons


Combine all the ingredients, except for the brandy and beer. Mix it thoroughly.
Cover the bowl and leave the mixture in a cool place overnight or for 12 hours. The flavours will merge and develop.
Once you’re ready, pre-heat the oven to 120c, cover the bowl loosely with foil and place it in the oven for 3 hours. Remove the bowl from the oven and mix in as fat will have come out in the cooking.As it cools, stir it from time to time. When the mincemeat is quite cold, stir in the brandy and beer. The next challenge is to not eat the whole lot before you have rolled out the pastry for your pies!

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