Mincemeat Filling
Capture the festive essence of the season with this classic homemade Mincemeat Filling, a rich and fruity mixture brimming with holiday flavors. Made with a medley of dried fruits—currants, raisins, sultanas—and aromatic spices like cinnamon, nutmeg, and cloves, this recipe delivers the perfect balance of sweetness and warmth. Freshly grated lemon and orange zest, along with a splash of dark rum or brandy, elevate the flavor with a bright and zesty kick, while the diced apple adds a delicate texture. Ready in just 20 minutes, this no-cook filling matures beautifully over time, making it a delightful addition to your festive baking repertoire. Use it to fill mince pies, tarts, or even as a festive topping for warm porridge. It's a must-try for creating indulgent, homemade holiday treats that everyone will savor!
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Recipe Information
Ingredients
- 200 grams Dried currants
- 200 grams Raisins
- 200 grams Sultanas
- 100 grams Mixed candied peel, finely chopped
- 2 medium Apple, peeled, cored, and finely diced
- 175 grams Brown sugar
- 100 grams Unsalted butter, melted
- 1 large Lemon zest
- 1 large Orange zest
- 2 tablespoons Lemon juice
- 4 tablespoons Orange juice
- 1 teaspoon Cinnamon, ground
- 1 teaspoon Nutmeg, ground
- 0.5 teaspoon Allspice, ground
- 0.5 teaspoon Cloves, ground
- 6 tablespoons Dark rum or brandy
Instructions
In a large mixing bowl, combine the currants, raisins, sultanas, and candied peel.
Add the finely diced apples to the bowl and stir to distribute the fruit evenly.
Sprinkle the mixture with the brown sugar, then pour in the melted butter. Stir everything together well.
Grate the zests of one lemon and one orange into the bowl. Squeeze the juices from the lemon and orange and add them to the mixture.
Sprinkle in the ground cinnamon, nutmeg, allspice, and cloves. Stir the spices into the mixture until they are evenly distributed.
Pour in the dark rum or brandy and mix thoroughly to coat all the ingredients.
Transfer the mincemeat filling to sterilized jars, pressing down gently to eliminate air pockets, and seal tightly.
Allow the filling to mature for at least 2 weeks in a cool, dark place before using for the best flavor.
Nutrition Facts
Calories |
3885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 169 mg | 7% | |
| Total Carbohydrate | 776.3 g | 282% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 653.9 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 696 mg | 54% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 5330 mg | 113% | |
*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.
