Mincemeat with Dried Fruit
Bursting with the warm, spiced essence of the holidays, this homemade Mincemeat with Dried Fruit is a flavor-packed filling that's perfect for pies, tarts, or festive pastries. A rich medley of raisins, currants, dried apricots, and cranberries is blended with tart Granny Smith apple, citrus zest, and fresh juices for a sweet-tangy balance, while warming spices like cinnamon, nutmeg, and cloves add depth. A splash of brandy ties it all together, creating an aromatic preserve that only tastes better as it matures. Ready in just under an hour, this traditional yet alcohol-infused recipe is easy to make and can be stored for months—perfect for make-ahead holiday baking.
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Recipe Information
Ingredients
- 1 cup raisins
- 1 cup currants
- 0.5 cup dried apricots, finely chopped
- 0.5 cup dried cranberries
- 1 medium chopped apple (Granny Smith preferred)
- 0.5 cup brown sugar
- 2 tablespoons unsalted butter
- 0.25 cup brandy
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
Instructions
Add the raisins, currants, dried apricots, dried cranberries, and chopped apple to a large saucepan.
Stir in the brown sugar, butter, lemon zest, orange zest, lemon juice, and orange juice.
Place the saucepan over medium heat and cook for 10 minutes, stirring occasionally, to allow the sugar to dissolve and the fruit to soften.
Add the cinnamon, nutmeg, cloves, and salt to the saucepan, mixing well to evenly coat the fruit in the spices.
Lower the heat to medium-low and gently simmer the mixture for another 15 minutes, stirring occasionally to prevent sticking.
Remove the saucepan from heat and allow the mixture to cool for about 5 minutes.
Stir in the brandy while the mixture is still warm but not hot, ensuring it incorporates evenly.
Transfer the mincemeat to sterilized jars and seal tightly. Allow it to mature for at least a few days before using for the best flavor.
Store the jars in a cool, dark place or refrigerate. The mincemeat can be kept for up to three months.
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 459.0 g | 167% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 384.9 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3780 mg | 80% | |
*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.
