Fruity Mincemeat
Bursting with festive flavors, this homemade Fruity Mincemeat recipe is the perfect blend of dried fruits, warm spices, and zesty citrus, making it a must-have for holiday baking. Packed with plump raisins, tart dried cranberries, sweet apricots, and juicy apples, this rich and aromatic mixture is elevated with freshly grated orange and lemon zest, a splash of orange juice, and a hint of brandy or rum for optional indulgence. Gently simmered to perfection with cozy spices like cinnamon, nutmeg, and cloves, it delivers a comforting medley of sweetness and spice. Ideal for crafting traditional mince pies, tarts, or festive pastries, this luxurious mincemeat can be stored in jars for easy, make-ahead convenience. Whether you’re baking for Christmas or creating winter treats, this recipe is sure to infuse your kitchen with holiday cheer.
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Recipe Information
Ingredients
- 200 grams Raisins
- 200 grams Currants
- 100 grams Dried cranberries
- 100 grams Dried apricots, chopped
- 2 large Apple, peeled, cored, and finely chopped
- 1 orange Orange zest
- 1 lemon Lemon zest
- 80 ml Orange juice, freshly squeezed
- 150 grams Brown sugar
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoons Ground cloves
- 50 grams Unsalted butter
- 100 ml Brandy or rum (optional)
Instructions
In a large saucepan, combine the raisins, currants, dried cranberries, dried apricots, and chopped apple.
Add the orange zest, lemon zest, orange juice, and brown sugar to the saucepan.
Stir in the ground cinnamon, nutmeg, and cloves, ensuring the spices are evenly distributed.
Place the saucepan over medium heat and cook, stirring frequently, until the sugar dissolves and the mixture begins to simmer.
Reduce the heat to low and continue to simmer gently for about 30 minutes, stirring occasionally, until the fruits have softened and the mixture thickens slightly.
Stir in the unsalted butter until fully melted and incorporated.
If using brandy or rum, pour it into the saucepan and stir well. Cook for an additional 5 minutes to allow the alcohol to meld with the mixture.
Remove the saucepan from the heat and let the mincemeat cool completely.
Once cooled, transfer the fruity mincemeat to sterilized jars, seal tightly, and store in the refrigerator for up to 2 weeks or in the freezer for longer storage.
Use the mincemeat as a filling for pies, tarts, or other festive baked goods!
Nutrition Facts
Calories |
159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 28.8 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 252 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
