Homemade Mincemeat is a delightful blend of sweet, tangy, and spiced flavors that feels like a warm hug in every bite. With just 15 minutes of prep and a quick 15-minute cook time, this recipe is surprisingly simple yet deeply rewarding. The rich aroma of cinnamon, nutmeg, and citrus fills your kitchen, while the chewy dried fruits and tender apples create a luscious, textured filling. Perfect for pies, tarts, or even spooned over ice cream, it’s a versatile treat that brings a touch of nostalgia to any occasion.
This mincemeat is a celebration of cozy, comforting flavors that elevate your baking with minimal effort. The balance of sweet raisins, zesty orange, and warm spices creates a harmonious blend that’s both indulgent and satisfying. Whether you’re a seasoned baker or just starting out, this 30-minute recipe is a foolproof way to impress. Its rich, velvety texture and festive aroma make it a must-have for holiday gatherings or a special treat any time of year.
What You’ll Need for Homemade Mincemeat
- 500 g (3 cups) mixture of raisins, currants, and sultanas (jumbo or golden sultanas are ideal if available)
- 140 g (1 cup) dried apricots, chopped
- 85 g (3/4 cup) dried cranberries
- 85 g (3/4 cup) mixed peel
- 150 ml (1/2 cup) brandy
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 175 g (12 tablespoons) melted butter or suet
- 100 g (1 cup) fresh or frozen cranberries, roughly chopped
- 200 g (1 1/2 cup) brown sugar
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
How to Make Homemade Mincemeat
- In a large bowl, combine the dried fruits (raisins, currants, sultanas, apricots, cranberries) and mixed peel.
- Pour the brandy over the fruit mixture, followed by the lemon and orange zests and juices. Stir well to combine.
- Cover the bowl and let the mixture soak for 24 hours (or at least 4 hours if you’re short on time).
- Transfer the soaked mixture to a large saucepan. Add the melted butter or suet, fresh cranberries, brown sugar, cinnamon, and nutmeg. Stir thoroughly to combine.
- Place the saucepan over medium heat. Once the butter has melted, increase the heat and let the mixture bubble for a few minutes, stirring occasionally.
- While the mincemeat is still hot, carefully pack it into sterilized jars. Seal the jars tightly.
- Store the jars in a cool, dark cupboard for at least 2 weeks to allow the flavors to develop. The mincemeat can be stored for up to 6 months.
Perfect Pairings: Serving Suggestions for Homemade Mincemeat
Homemade mincemeat is incredibly versatile! Spread it on warm toast or scones for a quick treat, or use it as a filling for mince pies during the holidays. For a festive dessert, layer it with custard or vanilla ice cream. You can even swirl it into yogurt or oatmeal for a fruity breakfast twist.
Storage Secrets: Keeping Your Mincemeat Fresh
Store your mincemeat in sterilized jars in a cool, dark cupboard for up to 6 months. Once opened, keep it in the fridge and use within 2 weeks. If you’re making a large batch, consider freezing portions in airtight containers for up to a year—just thaw in the fridge before using.
Time-Saving Tips for Busy Bakers
Short on time? Soak the dried fruits in brandy for just 4 hours instead of 24—it still works beautifully! You can also use pre-chopped dried fruits to save prep time. If you’re in a rush, skip the cooling step and pack the mincemeat into jars while it’s still warm.
Recipe Variations: Customize Your Mincemeat
Feel free to tweak the recipe to suit your taste! Swap brandy for rum or apple cider, or use dried cherries instead of cranberries. For a nutty twist, add ½ cup of chopped almonds or walnuts. If you prefer a vegan version, replace the butter with coconut oil.
Essential Equipment for Mincemeat Success
You’ll need a large saucepan for cooking the mixture and a sturdy spoon for stirring. Sterilized jars are a must for storage—boil them in water for 10 minutes to ensure they’re clean. A zester or fine grater will make quick work of the lemon and orange zest.
Homemade Mincemeat
Ingredients
- 500 g mixture of raisins, currants and sultanas (use jumbo or golden sultanas if you can get them)
- 140 g dried apricots, chopped
- 85 g dried cranberries
- 85 g mixed peel
- 150 ml brandy
- zest and juice 1 lemon
- zest and juice 1 orange
- 175 g melted butter or suet
- 100 g fresh or frozen cranberries, roughly chopped
- 200 g brown sugar
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
Instructions
- Place the dried fruits and mixed peel into a large bowl. Pour over the brandy, zests and juices. Stir, then cover and leave to soak for 24 hrs. (I have done this step for 4 hours when I’m rushed)
- Tip the mixture into a large saucepan with the remaining ingredients and stir well. Set over a medium heat and, once the butter has melted, turn up the heat and bubble for a few mins. Pack while hot into sterilised jars (see tip, below). Leave in a cool, dark cupboard for at least a fortnight, or for up to 6 months.
