My Mincemeat
Transform your holiday baking with "My Mincemeat," a luscious, homemade blend of dried fruits, warming spices, and a splash of brandy. This festive recipe combines plump raisins, currants, and tart cranberries with the zesty brightness of lemon and orange, creating a perfectly balanced filling for pies, tarts, and other festive treats. Grated apples and candied orange peel add texture and depth, while a cozy mix of cinnamon, nutmeg, and cloves infuses every bite with holiday warmth. Simmered to glossy perfection in just 10 minutes, this easy, make-ahead mincemeat gets even better with age, making it the ideal companion for seasonal desserts. Store in jars and enjoy a touch of Christmas magic whenever you bake!
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Recipe Information
Ingredients
- 200 g Raisins
- 200 g Currants
- 150 g Dried cranberries
- 75 g Candied orange peel
- 2 Apples (finely grated)
- 150 g Dark brown sugar
- 100 g Unsalted butter (softened)
- 1 tsp Ground cinnamon
- 1 tsp Ground nutmeg
- 0.5 tsp Ground cloves
- 1 lemon Lemon zest
- 1 orange Orange zest
- 1 lemon Lemon juice
- 1 orange Orange juice
- 100 ml Brandy
Instructions
In a large mixing bowl, combine the raisins, currants, dried cranberries, and candied orange peel.
Add the grated apples to the bowl, mixing well to evenly distribute.
Sprinkle in the dark brown sugar, ground cinnamon, ground nutmeg, and ground cloves. Stir thoroughly to coat the fruit mixture evenly with the sugar and spices.
Using your fingers or a wooden spoon, work the softened unsalted butter into the mixture until it is fully incorporated.
Grate the zest of one lemon and one orange directly over the mixture, then squeeze in the juice from both the lemon and the orange. Stir to combine.
Pour in the brandy and mix well to coat all of the ingredients.
Transfer the mixture to a large saucepan, set over medium heat, and cook gently for 8–10 minutes, stirring often, until the sugar dissolves and the mixture becomes glossy.
Allow the mincemeat to cool completely, then transfer it into sterilized jars. Seal tightly and store in a cool, dark place.
The mincemeat improves in flavor as it ages—ideally, let it sit for at least 1 week before using in your favorite desserts!
Nutrition Facts
Calories |
3692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 702.1 g | 255% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 601.5 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 570 mg | 44% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4020 mg | 86% | |
*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.
