Mincemeat Pie Filling
Transform your holiday baking with this rich and spiced mincemeat pie filling, a timeless classic brimming with festive flavors. This recipe combines a medley of dried fruits, including raisins, currants, and dried cranberries, with tender chunks of apple for natural sweetness and texture. Enhanced with a splash of brandy or rum, apple cider, and citrusy notes from orange and lemon zest, this filling delivers a delightful balance of tartness and warmth. Fragrant spices like cinnamon, nutmeg, and cloves round out the flavor profile, while a touch of sliced almonds (optional) adds an irresistible crunch. Simmered to perfection, this homemade filling is perfect for crafting traditional mincemeat pies, tarts, or even festive pastries. Make it ahead and store it in the fridge or freezer to bring the magic of the holidays to your table with ease. Perfect for Christmas baking, this mincemeat pie filling is as versatile as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups raisins
- 1 cup currants
- 1 cup dried cranberries
- 2 cups chopped apples
- 1 cup brown sugar
- 0.25 cup unsalted butter
- 0.33 cup brandy or rum
- 0.5 cup apple cider
- 0.25 cup orange juice
- 1 tablespoon zest of an orange
- 1 tablespoon lemon juice
- 1 teaspoon zest of a lemon
- 2 teaspoons cinnamon (ground)
- 1 teaspoon nutmeg (grated)
- 1 teaspoon allspice (ground)
- 0.5 teaspoon cloves (ground)
- 0.25 teaspoon salt
- 0.5 cup sliced almonds (optional)
Instructions
In a large saucepan, combine the raisins, currants, and dried cranberries. Add the chopped apples for additional texture and flavor.
Stir in the brown sugar, butter, brandy, apple cider, orange juice, orange zest, lemon juice, and lemon zest.
Place the pan over medium heat and bring the mixture to a gentle simmer. Stir occasionally until the sugar dissolves and the butter melts.
Add the ground cinnamon, nutmeg, allspice, cloves, and salt. Stir well to ensure the spices are evenly distributed.
Reduce the heat to low and allow the filling to simmer gently for about 30-45 minutes, stirring occasionally, until the mixture thickens and the fruits are plump and tender.
If using, stir in the sliced almonds during the last 5 minutes of cooking for additional crunch and texture.
Remove the pan from the heat and let it cool completely. The mixture will continue to thicken as it cools.
Once cooled, store the mincemeat filling in sterilized jars or an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.
Use this filling to make traditional mincemeat pies, tarts, or other pastries as desired.
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 660.4 g | 240% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 551.7 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4450 mg | 95% | |
*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.
