Homemade Mincemeat
What is mincemeat? We're here to break down the confusion behind this boozy fruit concoction and share a recipe to make your own homemade mincemeat.
What do you think of when you hear the word 'mincemeat'?
Does it conjure images of an old-school British pie?
But, what's inside that pie?
If you're from the States, that pie is probably filled with lots of confusion.
So, let's back up.
Traditionally, what is Mincemeat?
Mincemeat developed as a way of preserving meat. Traditional mincemeat from the 15th -17th centuries contained a mixture of meat and fruits with vinegar or wine. The vinegar or wine acted as a preservative for the meat.
In the 18th century, liquor such as brandy or rum began to be used instead of the vinegar or wine.
And, over time the mixture evolved to contain suet (beef or mutton fat) instead of meat.
What is mincemeat today?
Today, mincemeat is almost better known as "fruitmince" since it typically only contains dried fruits such as raisins, currants, cherries, apricots or candied citrus peel, along with cinnamon, nutmeg, and cloves (or allspice).
This mixture is then aged with brandy or rum, to deepen the flavors and activate the preserving effect of alcohol, which, over time will break down the proteins and change the texture of the mixture.
Since we make our mincemeat only a month or two before we'll be using it, the texture doesn't have time to change all that much.
But, the liquor does have time to really get into all the ingredients. Making it quite tasty.
How to make Mincemeat
Making mincemeat is so incredibly simple.
- chop
- simmer
- add alcohol
- age
Your fruit (dried and fresh) is all chopped to roughly the same size, to make sure the alcohol can evenly penetrate the pieces.
The fruit is then simmered to break down the fresh fruit and soften the whole mixture.
Then the alcohol is added. (We do it after simmering, so that we don't cook off the alcohol.)
Finally, your mincemeat just needs to be aged for a month or two, to let the flavors really come together so that it can be used in your favorite holiday treat!
Homemade Mincemeat without alcohol
If you'd like to give mincemeat a try, but are looking for it to be a bit more kid-friendly, you have a couple of options.
If you want the liquor flavor, without the alcohol, you can add the liquor while the mixture is simmering and cook off the alcohol.
Or, since we're just using the liquor as a flavoring and not a preservative, you could simply use apple cider in place of the liquor.
Stir for good luck!
Do be careful to only stir your mincemeat mixture clockwise while cooking, because tradition has it, that stirring counterclockwise is bad luck for the coming year.
If you'd like to make Mince Pie with your mincemeat, be sure to check out our recipe HERE.
For a fun twist to your holiday cookie platter, try our Mincemeat Cookies. And, if you're looking for a unique breakfast idea, try making Mincemeat Muffins!
As a side note: We make this mincemeat nearly every year, the lighting is what makes some of the pictures look darker than others. Enjoy!
Homemade Fruit Mincemeat
Sweet and boozy this fruit mincemeat will have you looking for new ways to use it this Holiday season!
Ingredients
- 2 large sweet apples, peeled, cored and diced (Gala works well)
- 1 large orange, zested, peeled and diced
- 1 c raisins
- ½ c golden raisins
- ½ c dried apricots, chopped
- ⅓ c dark brown sugar
- ¼ c lemon juice
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ c brandy*, (bottom shelf is fine)
Instructions
- In a medium saucepan, mix diced apples, orange zest, diced orange fruit, and remaining ingredients except the brandy. Stir and simmer over medium heat, stirring occasionally for 30 minutes.
- Remove the mixture from the heat and stir in the brandy.*
- Place the mixture in an air-tight container and store in the refrigerator for at least 2 weeks before using, to let the flavors meld.
- This will keep in the fridge 2-3 months.
Notes
*If you do not want alcohol in your finished mincemeat, you can either heat the brandy with the fruit mixture to a good simmer, to cook off the alcohol, or use fresh apple cider instead.
Nutrition Information:
Yield:
8Serving Size:
⅛ of recipeAmount Per Serving: Calories: 113
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
I have always wanted to try mincemeat but, I have an allergy to apples. What do you suggest as a substitute? I was thinking sweet potato but it might be too soft.
Thanks 🙂
Hi Annie. I've never seen it done with sweet potato, but I bet it would be really good. I don't think the softness would be a problem, but you could just cook them less. You could also try pear (a less ripe pear would keep more firmness than a very ripe one). You could also just increase the other fruits to make up about 2 heaping cups. Jicama might also be a fun (super not traditional) option. Do let us know what you decide to do and how it turns out for you!
@Sarah Ozimek, Green tomatoes also work well!
Oh, great idea!
Hello! After putting the mincemeat in the jars and closing the lid off, do you leave it out to cool or do you put in the fridge piping hot? Thank you!
I typically leave it on the counter until it is cool to the touch. But either would work just fine.
Great recipe thank you. I did use half the amount of raisins and replaced with dried cranberries. Yummm
Glad you enjoyed it! We love subbing some cranberries too!
Would Aspall raw organic apple Cyder vinegar be okay to use?
Hi Anne. I haven't tried this with apple cider vinegar. It should work, although the resulting mince will probably bit a bit more tart/acidic from the vinegar. (think about the difference in flavor between apple cider vinegar and fresh apple cider.) If you like that, then go ahead!
Which apple cider would you recommend?
Great question. We have had good luck using a variety of good, cloudy, ciders. We like them to have a nice sweetness too.
if I were to use cider instead of the liquor, will it still store for the same amount of time?
Hi Heather. I haven't tested the length of storage with cider, but if refrigerated, it should last for at least a month, if not two.
Is it possible to put this through a canning process? If so, at what stage? Thanks.
Hi Rachel. This mincemeat will store for quite a long time in your refrigerator, due to the alcohol. We have never tried canning this ourselves, but based on our knowledge of canning, I would say that you should be able to can this fruit mincemeat using a hot water bath for 20 minutes per pint or 30 minutes per quart jar. I would follow the recipe, then add the brandy to the pot and heat it to boiling. Then transfer the mixture to the jars, being sure to leave 1 inch of headspace. For more information on canning best practices, check our our article about water bath canning.
I remember my mom making mincemeat pies at Christmas. I was a fussy brat and would not even try something if I didn't recognize it or like the looks of it. I have been watching cooking shows of late and it seems everyone is making mincemeat pies. No a fan of meat pies so finding your vegan option was what I needed to give it a try. Haven't tasted it yet but the entire house smells wonderful. Can't wait to give it a try. Thank you.
Hope you enjoy it!
I'm think of making this as a gift for some family members to you recommend leaving this out of the fridge?
Hi Ren. This definitely does need to be refrigerated for any long period of time. It is not shelf-stable. That being said, we have left jars out for short periods of time (like during the gift giving with instructions to refrigerate as soon as possible) without an issue.
Is this enough for 1 pie?
Hi Kathryne. Yes, this recipe makes roughly 2 cups of mincemeat, which should be enough to fill a 9 inch pie. If you like your pies very full or want to make a larger pie, we would recommend doubling the recipe, just to be safe.
How do you thicken it fora pie. Ratio.
Once this sets it is quite thick. It really shouldn't need a thickener.
I'm so glad I found this. I can not find mincedmeat in the store any more. I have a special recipe for mincedmeat cookies that my Mom used to make every year. Every body loves them. I give them out as gifts every year. I can't wait to try it in my cookie recipe. It smells really good just like the one you used to get at the store. I'm excited to see how they turn out. Thank You so much. Happy Holidays!
We're so glad that your Mom's cookies can still live on this year and continue making memories!
Can you still let it sit if you use apple cider?
What keeps it from spoiling in the refrigerator?
I remember having mince pie as a child every year. No meat, just fruit.
Hi RM. If you use apple cider, you will want to use your mincemeat within a few weeks, as there is nothing to keep it from spoiling. (So it will only last as long as your cider does.) Enjoy!
Could i use a cherry brandy?
I bet that would be quite tasty!
I’m old enough to remember mince meat with suet in it! I was really surprised it’s meat-free now.
One of these day's we'd like to try making a traditional version with suet. There has to be something to it since it was popular for so long!
Can one also add walnuts and or pecans?
You definitely could!
The whole point of being alcohol-free is that a lot of people cannot tolerate it, boiling it off makes no difference, people like myself can’t have it at all as it would bring on a migraine, believe me I’ve tried it!
Hi Clare. That's why we also offer the option of using apple cider in place of the brandy.
I know a lot of people don't like the idea of mincemeat but I just love it. I actually didn't know it had to be made so far in advance nor about the proper way to stir it. Thanks for the tips.
Thanks for stopping by Laura! I have whipped up a quick batch to use right away, but the flavor definitely improves if it is left to set for at least a week or two.