Mincemeat pie filling for mince pies is a fabulous make ahead traditional British concoction. Use it for so many desserts and treats. Pretty jars of mincemeat make wonderful holiday gifts, too!
Okay, so it’s March and I’m sharing a recipe for mincemeat, but you see, in order to be ready for Christmas, we need to make mincemeat ahead of time.
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According to the artisan bakers at Brasserie Bread in South Melbourne, Australia, this mincemeat recipe should be made a year in advance. I’m a couple of months late, but I’m betting it won’t make a world of difference as a minimum of 6 months is recommended. However, for those of you who are new to this British fruit filling, let me explain a few things. The recipe, for the rest of you, is below.
And if you’re reading this in November, I say go for it, because fresh mincemeat of a few weeks is still better than store-bought. It will also convince you to make a batch in the beginning of the new year when you taste how delicious it is!
What is Mincemeat?
Mincemeat pie filling is a British mixture which contains lots of dried fruits, spices and often spirits, such as brandy or rum. It is made up to a year in advance, and used to make mince pies (little tartlets) as well as other baked goods. Mincemeat also has some form of fat, like lard or butter, which leads us to the next question.
Why is it Called Mincemeat if There’s no Meat in it?
Mincemeat used to be made with meat, and was actually a savory creation, and not sweet (although it did still have similar ingredients to what we make today). Through time, meat was taken out of the recipe, and now one can even find, or make, vegan mincemeat.
Why use This Mincemeat Recipe?
I’m not a huge mincemeat fan, or should I say, I didn’t use to be a big fan. However, my friend Lisa in Australia sent me this recipe, and after reading the reviews and ingredients, I just knew I had to make it.
It’s honestly the best recipe that I’ve ever used. I’m sharing it with you in case you too would like to have some pie filling on hand to bake some mince pies at Christmastime.
Christmas Pudding or Christmas Cake (seen below) are also brilliant British make-ahead holiday treats!
Maybe you’d even like to have a few jars of mincemeat to give away as presents. It’s so unlike me to be this well-prepared, so there’s hope for us all!
Here’s just a couple of recipes you can use the pie filling in~
Traditional British Mince Pies
My twist on Mary Bary’s Bakewell Tart. Don’t tell Mary, but I like this version better than hers!
If you’re giving jars as gifts, I like to cut a piece of festive fabric to fit the lid, then tie a ribbon or raffia to hold it in place. You could also attach a gift tag, or a recipe in which to use the mincemeat.
Homemade Mincemeat Pie Filling Recipe
slightly adapted from Brasserie Bread’s recipe makes over 2 pints (enough for 60 mini mincemeat pies)
PRINTABLE RECIPE BELOW
Ingredients
- currants
- raisins
- dried apricots
- dried cranberries
- apple
- sugar,
- lemon rind
- butter
- mixed spice (you can make your own)
- cinnamon
- nutmeg
- brandy
- Grand Marnier
Day 1 – Make the Pie Filling
Place the dried fruit, grated apple, sugar, lemon rind and butter into a bowl and mix well.
Add the spices, brandy and Grand Marnier.Mix well, cover and place in a cool place for 24 hrs.
Day 2 – Stir the Filling
Stir the mincemeat pie filling the following day; leave for another 24 hrs.
Day 3 – Pack and Store the Mincemeat
Stir again, and put into a clean jar, or airtight container, packing it down to avoid air gaps. I warmed the partially packed jar in a bowl of warm water to melt the butter a bit. Seal and place in the refrigerator for a minimum of 6 months for the very best results. If you’re reading this in October, it will still taste good in December if you make it now. That’s all there is to making an insanely delectable mincemeat! It’s ridiculously easy!
The fruity pie filling looks lovely in jars. And don’t you feel fantastic having something prepared for Christmas so early in the year? I love it!
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Mincemeat Filling for Pies ~ Make it Now for Christmas Gifts in December
Yield: 1 pint
Prep Time: 15 minutes
Additional Time: 2 days
Total Time: 2 days 15 minutes
A super easy and delicious mincemeat concoction for making mince pies and more over the holidays.
Ingredients
- 3/4 cup (100 g) currants
- 3/4 cup (100 g) raisins
- 1/4 cup (50 g) chopped dried apricots
- 1/3 cup (50 g) chopped dried cranberries
- 1/2 Granny Smith apple, grated
- 1/2 cup (100 g) sugar, preferable organic
- 1 tsp grated lemon rind
- 2 oz (60 g) melted butter
- 1/2 tsp mixed spice (you can make your own if you are in the US)
- dash of cinnamon
- dash of nutmeg
- 3 1/2 tbsp (50 ml) brandy
- 1 tbsp Grand Marnier
Instructions
- Place the dried fruit, grated apple, sugar, lemon rind and butter into a bowl and mix well.
- Add the spices, brandy and Grand Marnier. Mix well, cover and place in a cool place for 24 hrs.
- Mix the mincemeat the next day; leave for another 24 hrs.
- Stir well and put into a clean pint jar, or airtight container, packing it down to avoid air gaps. I warmed the partially packed jar in a bowl of warm water to melt the butter a bit. Seal and place in the refrigerator for a minimum of 6 months.
Nutrition Information:
Yield: 45Serving Size: 1 tbsp
Amount Per Serving:Calories: 41Total Fat: 1gCarbohydrates: 7gProtein: 0g
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