Mincemeat for 2 Pies
Elevate your holiday baking with this luscious Mincemeat for 2 Pies recipe, a festive mix of dried fruits, warm spices, and a touch of brandy or rum for an extra layer of indulgence. Packed with raisins, currants, dried cranberries, and candied orange peel, this homemade filling glistens with the sweetness of dark brown sugar, the brightness of citrus juices, and the richness of melted butter. Infused with aromatic spices like cinnamon, nutmeg, and cloves, this traditional mincemeat boasts a perfect balance of sweet and tangy flavors. Ready in just over an hour, this recipe is ideal for crafting two perfect mincemeat pies, whether for your holiday table or a cozy winter dessert. Versatile and easy to prepare, this filling can also be made ahead, keeping in the fridge for up to two weeks. Add warmth and nostalgia to your baking with this timeless, crowd-pleasing recipe!
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Recipe Information
Ingredients
- 1 cup raisins
- 1 cup currants
- 1 cup dried cranberries
- 1 cup dark brown sugar
- 2 medium grated apple (such as Granny Smith)
- 1 cup candied orange peel, finely chopped
- 1 stick unsalted butter, diced
- 0.33 cup brandy or rum
- 0.5 cup fresh orange juice
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
Instructions
In a large saucepan, combine the raisins, currants, and dried cranberries.
Stir in the dark brown sugar, grated apples, and candied orange peel.
Add the diced unsalted butter, brandy or rum, orange juice, and lemon juice.
Sprinkle the mixture with the ground cinnamon, nutmeg, cloves, and salt.
Set the pan over medium heat and stir well to combine all the ingredients.
Bring to a gentle simmer and reduce the heat to low. Let the mixture cook for 35-45 minutes, stirring occasionally.
The mixture is ready when it becomes thick and glossy, with most of the liquid cooked off.
Remove the saucepan from the heat and let the mincemeat cool to room temperature.
Store the mincemeat in a tightly sealed container in the refrigerator for up to 2 weeks or use immediately to fill your pie crusts.
Bake your mincemeat pies following your chosen crust recipe and enjoy!
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 369 mg | 16% | |
| Total Carbohydrate | 371.9 g | 135% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 324.4 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 302 mg | 23% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1838 mg | 39% | |
*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.
