This mincemeat recipe turns a handful of pantry staples into the rich, spiced fruit filling that makes homemade mince pies taste completely different from anything out of a jar.
It comes together on the stovetop in under 20 minutes, and once it has had a little time to mellow, the apples, dried fruit, citrus, and warm spices meld into something deeply cozy.
I make a batch of this every year in the weeks before Christmas, and it always disappears faster than I expect.
You can spoon it straight into a homemade mince pie shell, swirl it into oatmeal, or spread it over toast with a little butter.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 15 minutes |
| Total Time | 40 minutes (plus optional 2 week maturing time) |
| Servings | About 4 cups (enough for 24 mini mince pies) |
| Difficulty Level | Easy |
Why You’ll Love This Mincemeat Recipe
This recipe skips the meat and the fuss of older versions while keeping every bit of the warm, spiced flavor people expect from mincemeat.
It is a stovetop project, not an all day one, so you get that deep, developed taste without babysitting a pot for hours.
You might also enjoy: Holiday Pie Recipes for more ways to fill your dessert table this season.
- Ready to use in under an hour, with no meat and no hard to find ingredients
- Keeps for weeks in the fridge, so you can make it well ahead of the holidays
- Naturally sweetened by dried fruit, with brown sugar rounding things out rather than overwhelming them
- Flexible enough to use in pies, tarts, cookies, or spooned over breakfast
- Fills your kitchen with the smell of cinnamon, cloves, and orange while it simmers
Ingredients
Most of what you need for this mincemeat recipe is dried fruit and pantry spices, with just a few specialty items that make the biggest difference in flavor.
- 3 cups Granny Smith apples, peeled, cored, and finely chopped (about 3 large apples)
- 1 cup dark raisins
- 1 cup golden raisins (sultanas)
- 1/2 cup dried currants
- 1/3 cup candied mixed peel, finely chopped
- 1 cup packed light brown sugar
- 1/2 cup shredded suet or unsalted butter, melted
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts, optional
- 1/4 cup brandy, plus extra for topping up if storing longer
This blend of apples, dried fruit, and apple pie spice style seasoning is what gives mincemeat its signature warmth.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few pieces that make the process smoother and help the mincemeat store well afterward.
- Heavy bottomed saucepan
- Cutting board and sharp knife
- Citrus zester or microplane
- Wide mouth glass jars for storing
- Box grater or food processor, for chopping the apples quickly
- Wooden spoon
- Measuring cups and spoons
Read Also: Christmas Fruitcake Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make a batch of mincemeat, based on what has actually made the process easier or the results better in my own kitchen.
1. Premium Mixed Dried Fruit Blend
A good quality dried fruit blend with plump raisins, currants, and candied peel makes a real difference in the final texture and flavor of your mincemeat.
Cheaper, drier fruit can leave the filling tough instead of soft and jammy.
2. Enameled Cast Iron Dutch Oven
A heavy enameled pot distributes heat evenly, so the sugar and fruit cook gently without scorching on the bottom.
It also holds heat well, which helps the flavors meld while everything simmers together.
3. Stainless Steel Microplane Zester
Citrus zest carries a lot of the bright flavor in this recipe, and a sharp microplane gets you fine, fragrant zest without the bitter white pith.
It is one of those small tools that earns its space in the drawer.
4. Weck or Ball Glass Storage Jars
Once your mincemeat is cooked, it needs a clean, airtight jar to mature in the fridge.
Glass jars with tight seals keep out air and odors, which helps the mincemeat stay fresh for weeks.
I learned to appreciate good storage jars while perfecting my apple pie filling, and the same jars work perfectly here.
Step-by-Step Instructions: How to Make Mincemeat
1. Prep Your Apples and Citrus
- Peel, core, and finely chop the apples into small pieces, about the size of a raisin, so they cook down evenly and blend into the mixture.
- Zest the orange and lemon first, then juice both, keeping the zest and juice in separate small bowls so you can add them at the right moments.
- Set the chopped apples and citrus aside while you prepare the rest of the ingredients.
2. Combine the Dried Fruit, Sugar, and Spices
- In a large heavy bottomed saucepan, combine the chopped apples, dark raisins, golden raisins, dried currants, and candied mixed peel.
- Add the brown sugar, cinnamon, nutmeg, cloves, ginger, and salt, stirring everything together so the sugar and spices coat the fruit evenly.
- Pour in the orange zest, orange juice, lemon zest, and lemon juice, then stir once more to combine.
3. Cook the Mincemeat Mixture
- Add the melted suet or butter to the saucepan and set it over medium heat.
- Bring the mixture to a gentle simmer, stirring occasionally so nothing sticks or scorches on the bottom of the pan.
- Once simmering, reduce the heat to low and let it cook uncovered for 12 to 15 minutes, stirring every few minutes, until the apples have softened and the mixture looks glossy and jam like.
4. Cool and Stir in the Brandy
- Remove the pan from the heat and let the mincemeat cool for about 15 minutes, stirring once or twice so it cools evenly.
- Once it is warm rather than hot, stir in the brandy and the optional chopped walnuts.
- Adding the brandy after cooking, rather than during, keeps more of its flavor intact instead of cooking it off.
5. Jar, Store, and Let It Mature
- Spoon the finished mincemeat into clean glass jars, pressing it down gently to remove any air pockets.
- Seal the jars and refrigerate for at least 2 days before using, though 2 weeks gives the best flavor as the fruit fully absorbs the spices and brandy.
- If you plan to store it longer, top off the jar with an extra splash of brandy every couple of weeks to keep the fruit moist.
This same cook and cool method works well when I make cranberry apple crumb pie filling too.
Tips for The Best Mincemeat
A few small details make a noticeable difference in how this mincemeat turns out, especially if this is your first time making it from scratch.
- Chop the apples finely and evenly so they cook at the same rate and melt into the mixture instead of staying chunky
- Use a mix of dark and golden raisins for more complex flavor and color than either one alone
- Do not rush the simmer, low and slow gives the fruit time to soften and the spices time to bloom
- Taste before jarring and adjust the spice level, mincemeat should taste warm and a little bold, not shy
- Let it mature at least a few days in the fridge before your first taste test, the flavor changes a lot after resting
The same “low and slow” approach is what makes my apple pie with cinnamon crust so flavorful too.
Serving Suggestions
Mincemeat is traditionally baked into small pies around the holidays, but it is worth using well beyond that one dessert.
Its bold, spiced sweetness works just as well stirred into breakfast as it does tucked into pastry.
- Spoon it into pastry shells for classic mini mince pies
- Swirl a few spoonfuls into warm oatmeal or overnight oats
- Spread it over toast or English muffins with a smear of butter
- Use it as a topping for vanilla ice cream or baked brie
- Fold it into cookie dough for a spiced holiday cookie
Read Also: Christmas Dinner
Variations of Mincemeat
Once you have the base recipe down, mincemeat is easy to adjust to what you have on hand or how you plan to use it.
- Traditional meat mincemeat: add finely minced beef or venison for the historic, savory sweet version
- Rum mincemeat: swap the brandy for dark rum for a slightly deeper, molasses like flavor
- Nut free: simply leave out the walnuts if you need a nut free version
- Cranberry mincemeat: stir in a half cup of fresh or dried cranberries for extra tartness
- Alcohol free: replace the brandy with orange juice or apple cider for a version safe for kids
This same cranberry swap also works beautifully in my Dutch apple pie.
Storage and Reheating
One of the best things about mincemeat is how well it keeps, which is part of why it became a holiday tradition in the first place.
- Store in a sealed glass jar in the refrigerator for up to 3 months
- For longer storage, process the jars in a water bath canner and store in a cool, dark pantry for up to a year
- Mincemeat can also be frozen in an airtight container for up to 6 months
- No reheating is needed, simply bring it to room temperature or use it straight from the fridge in pies and baked goods
- If it looks dry after storage, stir in a small splash of brandy or orange juice to loosen it back up
The same jar and chill method works well for my spiced apple cider concentrate too.
Nutritional Facts
These values are estimated per 1/4 cup serving of mincemeat and will vary depending on the exact brands and substitutions used.
- Calories: approximately 140
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 8mg
- Sodium: 25mg
- Total Carbohydrates: 26g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 1g
Health Benefits of Key Ingredients
While mincemeat is very much a treat, a few of its ingredients do bring some real nutritional value along with the flavor.
Between the fruit, citrus, and warming spices, this is one holiday dessert filling with a little more going for it than sugar alone.
- Apples: provide fiber and vitamin C, and help balance the sweetness of the dried fruit
- Raisins and currants: offer potassium, iron, and natural antioxidants from the dried grapes
- Citrus zest and juice: add vitamin C and bright, antioxidant rich oils from the peel
- Cinnamon, nutmeg, and cloves: contain compounds with anti-inflammatory and antioxidant properties
- Walnuts: contribute healthy fats and a bit of plant based omega-3
Many of these same warming spices show up in my apple pie overnight oats, if you want that flavor for breakfast too.
FAQs About Mincemeat
1. Does mincemeat actually contain meat?
Not anymore, in most modern recipes.
Mincemeat originally included minced beef or venison, but today it is almost always a meatless mixture of dried fruit, apples, spices, and brandy.
2. Can I make mincemeat without alcohol?
Yes, simply replace the brandy with orange juice or apple cider.
The flavor will be a little lighter, but it still works well in pies and other desserts.
3. How long does homemade mincemeat last?
Stored in a sealed jar in the fridge, it keeps for up to 3 months.
Properly canned in a water bath, it can last up to a year in a cool pantry.
4. Do I need to let mincemeat sit before using it?
You can use it right after it cools, but letting it rest for a few days to two weeks in the fridge really improves the flavor.
The fruit has time to fully absorb the spices and brandy.
5. What is the difference between mincemeat and mince pie filling?
They are the same thing. Mincemeat is the spiced fruit mixture itself, and mince pie filling simply refers to that same mixture once it goes into a pastry shell.
Many of these same warming spices also show up in my cranberry orange overnight oats.
This mincemeat pairs beautifully with my Christmas cookies for a full holiday baking spread.
Homemade Mincemeat
Ingredients
- 3 cups Granny Smith apples peeled, cored, and finely chopped (about 3 large apples)
- 1 cup Dark raisins
- 1 cup Golden raisins sultanas
- 1/2 cup Dried currants
- 1/3 cup Candied mixed peel finely chopped
- 1 cup Light brown sugar packed
- 1/2 cup Shredded suet or unsalted butter melted
- Orange zest and juice of 1 orange
- Lemon zest and juice of 1 lemon
- 1 1/2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Salt
- 1/2 cup Walnuts chopped, optional
- 1/4 cup Brandy plus extra for topping up if storing longer
Equipment
- Heavy-bottomed saucepan
- Cutting board
- Sharp knife
- Citrus zester or microplane
- Wide mouth glass jars For storing the mincemeat
- Box grater or food processor Optional, for chopping the apples quickly
- Wooden spoon
- Measuring cups
- Measuring spoons
Method
- Peel, core, and finely chop the apples into small pieces, about the size of a raisin. Zest the orange and lemon first, then juice both, keeping the zest and juice separate.
- In a large heavy bottomed saucepan, combine the chopped apples, dark raisins, golden raisins, dried currants, and candied mixed peel. Add the brown sugar, cinnamon, nutmeg, cloves, ginger, and salt, stirring to coat the fruit evenly. Pour in the orange zest, orange juice, lemon zest, and lemon juice, then stir once more.
- Add the melted suet or butter to the saucepan and set it over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Once simmering, reduce the heat to low and let it cook uncovered for 12 to 15 minutes, stirring every few minutes, until the apples have softened and the mixture looks glossy and jam-like.
- Remove the pan from the heat and let the mincemeat cool for about 15 minutes, stirring once or twice so it cools evenly. Once it is warm rather than hot, stir in the brandy and the optional chopped walnuts.
- Spoon the finished mincemeat into clean glass jars, pressing it down gently to remove any air pockets. Seal the jars and refrigerate for at least 2 days before using, though 2 weeks gives the best flavor. If you plan to store it longer, top off the jar with an extra splash of brandy every couple of weeks.
Nutrition
Notes
- Chop the apples finely and evenly so they cook at the same rate and melt into the mixture instead of staying chunky.
- Use a mix of dark and golden raisins for more complex flavor and color than either one alone.
- Do not rush the simmer: low and slow gives the fruit time to soften and the spices time to bloom.
- Taste before jarring and adjust the spice level; mincemeat should taste warm and a little bold, not shy.
- Let it mature at least a few days in the fridge before your first taste test; the flavor changes a lot after resting.
- For a traditional meat mincemeat, add finely minced beef or venison.
- Swap the brandy for dark rum for a deeper, molasses-like flavor.
- For an alcohol-free version, replace the brandy with orange juice or apple cider.
- Store in a sealed glass jar in the refrigerator for up to 3 months. For longer storage, process the jars in a water bath canner and store in a cool, dark pantry for up to a year.
- Mincemeat can also be frozen in an airtight container for up to 6 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Homemade mincemeat is one of those old fashioned recipes that is genuinely worth bringing back into your kitchen.
It is simple to make, keeps for weeks, and turns into something so much better than anything from a jar.
Give this recipe a try this holiday season, and let me know in the comments how your mince pies turn out.
If you make this, I would love to see it, feel free to share a photo here.
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