For a richer flavor, consider using dark brown sugar instead of white sugar. If you prefer a vegetarian option, you can substitute the butter with a plant-based alternative. Mincemeat can be stored in a cool, dark place for several months. Once opened, refrigerate and use within a few weeks. Experiment with adding other dried fruits, such as cranberries or cherries, for a unique twist. For an extra layer of flavor, try toasting the almonds before adding them to the mincemeat.
Mincemeat
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME50 mins
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SERVING24 People
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VIEWS63
Elevate your holiday baking with this exquisite mincemeat recipe! Bursting with the warm spices of the season and the rich flavors of fruit and brandy, this delightful concoction is perfect for filling mince pies or enjoying straight from the jar.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol10 mg
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Fiber2 g
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Protein1 g
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Saturated Fat3 g
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Sodium33 mg
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Sugar20 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepTo create your own signature mixed spice: In a small bowl, whisk together the cinnamon, cloves, ginger, nutmeg, and allspice. Set aside 1 heaped teaspoon for the mincemeat and store the remainder in an airtight jar for future culinary adventures. (5 minutes)
02
StepPrepare your jars: Immerse two clean, 12-ounce jars in a pot of simmering water. Ensure they are fully submerged and maintain a gentle simmer until the mincemeat is ready to be jarred. Wash new, unused lids and rings in warm, soapy water. Rinse well and set aside to dry. (10 minutes)
03
StepCraft the mincemeat: In a large, heavy-bottomed saucepan, combine the chopped apple, sultanas, sugar, currants, raisins, and butter. Place the saucepan over low heat and stir gently until the butter has completely melted and the sugar has dissolved. Stir in the chopped almonds, orange zest, 1 teaspoon of your homemade mixed spice, and additional cinnamon. (10 minutes)
04
StepSimmer to perfection: Increase the heat slightly to bring the mixture to a gentle simmer. Cook, stirring occasionally to prevent sticking, for 5 to 10 minutes, or until the mixture has thickened slightly and the fruits have softened. (10 minutes)
05
StepInfuse with brandy: Remove the saucepan from the heat and allow the mincemeat to cool for approximately 30 minutes. Once cooled, stir in the brandy. (30 minutes)
06
StepJar and seal: Carefully spoon the warm mincemeat into the sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the rings until fingertip tight. (15 minutes)
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RECIPE REVIEWS
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Alfonzo Heller
Jun 14, 2025I added some dried cranberries for a festive twist, and it turned out amazing!
Lula Murphy
May 22, 2025The texture is perfect, not too dry and not too wet. Just right for mince pies.
Nikko Gerlach
May 18, 2025This recipe is a game-changer! The butter makes it so much richer than the traditional suet version.
Paige Casperbecker
May 16, 2025The brandy really elevates the flavor of this mincemeat. So delicious!
Tyrique Reinger
Mar 6, 2025The instructions were clear and easy to follow, even for a beginner baker like me.
Napoleon Hessel
Jan 14, 2025I made this for my vegetarian friends, and they absolutely loved it! It's become a Christmas tradition.
Alysa Schumm
Dec 31, 2024I've tried other mincemeat recipes before, but this one is by far the best. Highly recommend!