Homemade Mincemeat
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.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1ServingCalories: 140kcalCarbohydrates: 26gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 8mgSodium: 25mgFiber: 1gSugar: 21g
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