How To Make a Traditional Mincemeat Recipe
Shaziya
There’s something magical about a traditional mincemeat recipe that brings warmth and nostalgia to every bite. With just 15 minutes of prep and a quick 15-minute cook time, it’s surprisingly simple to make, yet the flavors deepen beautifully after a 12-hour soak.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Soak 12 minutes mins
- 1 medium cooking apple, peeled and grated
- 1 ½ cups raisins (7 ½oz/213g)
- 1 ½ cups currants (7 ½oz/213g)
- 1 ½ cups sultanas (7 ½oz/213g)
- 1 cup candied mixed peel (8oz/225g)
- 1 teaspoon mixed spice
- ½ teaspoon ground cinnamon
- 1 medium lemon zest and juice
- 1 medium orange zest and juice
- 1 cup muscovado sugar (6oz/170g) (or dark brown sugar)
- ⅔ cup O'Driscolls Irish Whiskey (5oz/158ml) (brandy or rum)
- 1 stick butter (4oz/115g)
In a large bowl add all of the above ingredients. Cover and allow to soak and hydrate overnight or for a minimum of 12 hours.
The next day add the contents of the bowl to a medium-sized saucepan. Simmer uncovered over medium/low heat for roughly 10-15 minutes until the liquid reduces and thickens slightly. This is a saucy recipe, don't cook off all of the liquid (see video for consistency).
Store the mincemeat in sterilized jars in a cupboard for up to 1 year. Use in my Homemade Mince pies recipe. Stir well before use.
Keyword Christmas dessert, fruit filling, Holiday Baking, mincemeat, traditional recipe