Homemade Mincemeat
Perfectly spiced and infused with the warmth of festive flavors, this homemade mincemeat recipe is a game-changer for your holiday baking. Loaded with juicy raisins, currants, dried cranberries, and candied citrus peel, it gets a burst of freshness from tart grated apple and zesty orange. Sweetened with dark brown sugar and enriched with butter, this traditional recipe is elevated with a generous splash of brandy, which enhances its depth and richness. The aromatic blend of cinnamon, nutmeg, and mixed spice ensures every bite is irresistibly cozy and flavorful. Easy to make with just 20 minutes of prep, this mincemeat is best allowed to mature for a week to let its flavors fully develop. Use it in Christmas pies, tarts, or pastries for a nostalgic taste of the holiday season!
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Recipe Information
Ingredients
- 200 grams Raisins
- 150 grams Currants
- 100 grams Dried cranberries
- 75 grams Mixed peel (candied citrus peel)
- 1 medium apple Grated apple (preferably a tart variety like Granny Smith)
- 150 grams Dark brown sugar
- 100 grams Unsalted butter
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 teaspoon Mixed spice (or pumpkin pie spice)
- 1 orange Zest of an orange
- 1 orange Juice of an orange
- 4 tablespoons Brandy (or rum)
Instructions
Begin by preparing all of your ingredients. Peel, core, and grate the apple, zest and juice the orange, and measure out your other ingredients.
In a large saucepan, combine the raisins, currants, dried cranberries, and mixed peel.
Add the grated apple, dark brown sugar, butter, ground cinnamon, nutmeg, mixed spice, orange zest, and orange juice to the saucepan.
Place the saucepan over low heat and stir gently until the butter melts and everything begins to combine.
Turn the heat to medium-low and cook the mixture, stirring occasionally, for about 45-60 minutes. The sugar should dissolve completely, and the dried fruits should become plump and glossy.
Remove the saucepan from the heat and allow the mixture to cool slightly for about 10 minutes.
Stir the brandy into the mixture. Mix well to ensure the alcohol is evenly distributed.
Once fully cooled, transfer the mincemeat into sterilized jars, leaving about 1/2 inch of headspace at the top.
Seal the jars tightly and store in a cool, dark place for at least a week before using. This resting time allows the flavors to mature and deepen.
Your homemade mincemeat is now ready to be used as a delicious filling for pies, tarts, and other festive treats!
Nutrition Facts
Calories |
3297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 620.3 g | 226% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 535.0 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3692 mg | 79% | |
*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.
