Easy Mincemeat Recipe

This easy mincemeat filling recipe is full of traditional Christmas flavor: warm spices, fresh and dried fruit, a lacing of brandy, and a pop of citrus. Once you learn how to make mincemeat, the store-bought pie filling might become a thing of the past!

Course Dessert

Cuisine British

Keyword Christmas Mincemeat, Easy Mincemeat Recipe, Homemade Mincemeat, Mince Pie Filling, Mincemeat Filling, Mincemeat Pie Filling, Mincemeat Recipe, Mincemeat Without Meat, Vegetarian Mincemeat

Prep Time 15

Cook Time 45

Servings servings

Calories 229kcal

Author Faith Gorsky

Ingredients

3 medium-sized Granny Smith apples peeled and chopped small (or another type of tart apple)
1 medium-sized sweet red apple peeled and chopped (such as Honeycrisp, Braeburn, or Northern Spy)
3/4 cup raisins
3/4 cup golden raisins sultanas
1/2 cup dried cranberries or dried currants
1/4 cup fresh orange juice from 1 large orange
3 tablespoons fresh lemon juice from 1 large lemon
1 cup apple cider
1 1/4 cups dark brown sugar lightly packed
1/2 cup slivered almonds very finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter
1 teaspoon fresh orange zest
1 teaspoon fresh lemon zest
3 tablespoons brandy optional (or add up to 1/2 cup)

US Customary - Metric

Instructions

Prep. Add the chopped apple, raisins, golden raisins, dried cranberries, orange juice, lemon juice, apple cider, brown sugar, almonds, cinnamon, ginger, nutmeg, allspice, cloves, salt, and butter to a medium-large pot over medium heat.
Add everything to the pot and cook. Once boiling, cover the pot, turn the heat down to a simmer, and cook 30 minutes, stirring occasionally. After that, remove the lid and continue cooking uncovered until the mixture has turned dark and is thickened, about 15 minutes, stirring frequently.
Add the finishing touches. Remove from the heat and stir in the orange zest, lemon zest, and brandy.
Let the flavor develop. You can eat it now, but it’s even better after the flavors have blended for a couple days in the fridge! (IMPORTANT TIP: If you’re using this filling to make pie or tarts, let it cool completely first.)

Video

Notes

Candied Citrus Peel: If desired, add 1/4 to 1/2 cup of finely chopped candied citrus peel (orange or lemon, or a mixture of both), and omit the fresh citrus zest.
Brandy: If you go heavy on the brandy and add 1/2 cup, cook the mixture a little longer to thicken it.
Recipe Yield: This recipe makes about 1 quart (4 cups) of mincemeat filling, which is enough for 1 (9-inch) mince pie or 16 mince tarts made in a regular-sized muffin pan.
Nutrition Information: If you’re eating the mincemeat on its own (and not making it into pie or tarts), 1/4 cup is the serving size.

How to Store Mincemeat:

Fridge: Once it’s made, cool to room temperature and then store covered in the fridge for up to 3 weeks.
Freezer: Once it’s made, cool to room temperature and then transfer to freezer-safe containers or bags. Freeze for up to 6 months.

Nutrition