Homemade Mincemeat
User Reviews
4.5
Homemade Mincemeat
Description
This Homemade Mincemeat recipe starts by soaking a mixture of dried fruits including raisins, currants, sultanas, dried apricots, dried cranberries, and mixed peel in brandy along with lemon and orange zest and juice for about 24 hours. Soaking hydrates the fruits and allows the flavors to meld. After soaking, the mixture is combined with melted butter (or suet), fresh or frozen cranberries, brown sugar, cinnamon, and nutmeg, then heated over medium heat until it bubbles lightly. The cooked mincemeat is packed hot into sterilized jars for safe storage.
The texture is chunky and juicy with a spiced, boozy richness from the brandy and warm spices. This mixture is traditionally used as a dense filling for pies, tarts, or Christmas treats. The acid from citrus and sweetness from brown sugar balance the earthiness of the dried fruits.
For best quality, store the sealed jars in a cool, dark cupboard and let the flavors mature for at least two weeks before use. The mincemeat will keep for up to six months. Proper sterilization of jars and filling them while hot helps preserve freshness and safety.
Ingredients
- 500 g raisin mixture; jumbo or golden sultanas if available
- 500 g currant
- 500 g sultana
- 140 g apricots dried; chopped
- 85 g cranberries dried
- 85 g mixed peel
- 150 ml brandy
- lemon zest and juice of 1
- orange zest and juice of 1
- 175 g butter melted; or suet
- 100 g cranberries fresh or frozen; roughly chopped
- 200 g brown sugar
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
Notes
- Store mincemeat in a cool, dark place for up to six months to develop flavors.
- Sterilize jars by microwaving water inside for 2 minutes until steaming before filling hot mincemeat.
- Use a mixture of jumbo and golden sultanas for varied texture and sweetness.
User Reviews
Overall Rating
4.5
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