Mincemeat

This mincemeat recipe offers a traditional English treat that is usually used as filling for mince pies during Christmas. It tastes great mixed with vanilla ice cream as well. This version uses butter instead of the classic suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.


Cuisine · European · UK and Ireland · English


Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 50 mins
Additional Time: 30 mins
Servings: 24
Yield: 2 12-ounce jars

Ingredients

Ingredients List

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cloves

  • 1 teaspoon ground ginger

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground allspice


Directions

  1. Prepare mixed spice: Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.

  2. Immerse two clean, 12-ounce jars in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.

  3. Prepare mincemeat: Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.

  4. Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

Tips

Be sure to use jars that are free of any cracks and/or rust.

Orange juice can be used instead of brandy.


Nutrition Facts (per serving)

Nutrition Facts
156 Calories
5g Fat
22g Carbs
1g Protein


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