Traditional British Mincemeat for Christmas Mince Pies
Capture the essence of festive traditions with this irresistible recipe for *Traditional British Mincemeat for Christmas Mince Pies*. Brimming with a medley of plump raisins, currants, sultanas, and zesty candied peel, this homemade mincemeat is enriched with the warmth of cinnamon, nutmeg, and mixed spice. Freshly grated citrus zest and juice add a delightful tang, while a splash of brandy infuses a festive depth that's perfect for holiday celebrations. Slow-simmered to meld the flavors, this mincemeat is an ideal filling for classic mince pies or other seasonal treats. Easy to store and beautifully rich, this time-honored recipe will make your holiday baking truly unforgettable. Perfect for Christmas preparation and lovers of traditional British desserts!
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Recipe Information
Ingredients
- 200 grams Raisins
- 200 grams Currants
- 200 grams Sultanas
- 100 grams Candied mixed peel
- 2 medium Cooking apples (peeled, cored, and finely chopped)
- 200 grams Dark brown sugar
- 150 grams Suet (vegetarian or traditional)
- 1 orange Zest of one orange
- 1 lemon Zest of one lemon
- 1 orange Juice of one orange
- 1 lemon Juice of one lemon
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 teaspoon Ground mixed spice
- 4 tablespoons Brandy
Instructions
In a large mixing bowl, combine the raisins, currants, sultanas, and candied peel. Stir gently to evenly distribute the ingredients.
Add the finely chopped apples, dark brown sugar, and suet. Mix thoroughly until all ingredients are well combined.
Grate the zest of one orange and one lemon into the mixture, then add the juices of both fruits. Stir to ensure everything is evenly combined.
Sprinkle the ground cinnamon, nutmeg, and mixed spice over the mixture. Stir to incorporate the spices throughout.
Pour in the brandy and mix thoroughly to ensure all ingredients are evenly coated.
Transfer the mixture to a large, heavy-bottomed saucepan and place over low heat.
Gradually heat the mixture, stirring occasionally, until the suet has melted and the mincemeat is moist but not wet. This usually takes about 10-15 minutes.
Reduce the heat to the lowest setting and let the mincemeat gently simmer for 2 hours, stirring occasionally to prevent sticking.
Remove the saucepan from the heat and allow the mincemeat to cool completely. As it cools, the flavors will meld together.
Once cooled, stir the mixture again and spoon it into sterilized jars. Seal tightly and store in a cool, dark place for at least a week before using to allow the flavors to mature.
Use the mincemeat as a filling for traditional mince pies or any other festive baked goods.
Nutrition Facts
Calories |
4520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 142 mg | 48% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 797.6 g | 290% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 665.9 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 700 mg | 54% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 5565 mg | 118% | |
*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.
