Mincemeat
Rich, fragrant, and steeped in tradition, this homemade mincemeat recipe is a timeless holiday classic that will elevate your seasonal baking. Bursting with the warm flavors of juicy raisins, currants, grated green apple, and citrusy candied peel, this fruit-forward filling is gently spiced with cinnamon, nutmeg, and cloves for an aroma that defines festive cheer. A splash of brandy adds a luxurious touch, while zesty orange and lemon brighten the mix, perfectly complementing the buttery richness. Slow-cooked to perfection, this luscious medley is enhanced by the crunch of blanched almonds and can be stored for weeks, making it ideal for creating irresistible mince pies, tarts, or even as a topping for ice cream. Bring a homemade touch to your holiday desserts with this delectable recipe for traditional mincemeat.
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Recipe Information
Ingredients
- 200 grams Raisins
- 200 grams Currants
- 100 grams Mixed candied peel
- 120 milliliters Brandy
- 150 grams Dark brown sugar
- 100 grams Unsalted butter
- 1 large Green apple (peeled, cored, and grated)
- 1 teaspoon Cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cloves
- 1 orange Zest of orange
- 1 lemon Zest of lemon
- 60 milliliters Orange juice
- 30 milliliters Lemon juice
- 100 grams Blanched almonds (chopped)
- 0.5 teaspoon Salt
Instructions
Combine raisins, currants, and mixed candied peel in a large mixing bowl.
Pour the brandy over the mixture, stir, and let it soak for at least 15 minutes to plump the fruit.
In the meantime, peel, core, and grate the green apple, then set it aside.
In a large saucepan, melt the butter over medium heat.
Add the grated apple, soaked fruit mixture (including the brandy), brown sugar, orange juice, lemon juice, orange zest, and lemon zest.
Stir the ingredients thoroughly, then add cinnamon, nutmeg, cloves, and the salt.
Reduce the heat to low and cook the mixture for about 60–75 minutes, stirring occasionally, until it thickens and the flavors meld together.
Remove the saucepan from the heat and stir in the chopped almonds.
Let the mixture cool slightly, then transfer to sterilized jars for storage.
Store in the refrigerator for up to 3 weeks, or use immediately as a filling for mince pies or other desserts.
Nutrition Facts
Calories |
3813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1393 mg | 61% | |
| Total Carbohydrate | 604.5 g | 220% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 505.5 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 832 mg | 64% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4408 mg | 94% | |
*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.
