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Updated Mincemeat

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This updated mincemeat recipe captures the rich, complex flavors of traditional holiday baking. A luscious blend of dried fruits, candied citrus, and toasted almonds is seasoned with warm spices like cinnamon, mace, and allspice. The mixture is baked gently to meld the flavors, then finished with a splash of brandy for depth and preservation. While traditionally used in savory mince pies, this sweet, fruity filling is perfect for tarts, scones, or eaten straight from the jar with cream. The long resting period allows the spices to infuse fully into the fruits, creating a sophisticated, aromatic treat that improves with age. Ideal for festive gatherings or as a thoughtful homemade gift.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 2
Calories: 1220.7
Dietary: Gluten-free
Description
This updated mincemeat recipe captures the rich, complex flavors of traditional holiday baking. A luscious blend of dried fruits, candied citrus, and toasted almonds is seasoned with warm spices like cinnamon, mace, and allspice. The mixture is baked gently to meld the flavors, then finished with a splash of brandy for depth and preservation. While traditionally used in savory mince pies, this sweet, fruity filling is perfect for tarts, scones, or eaten straight from the jar with cream. The long resting period allows the spices to infuse fully into the fruits, creating a sophisticated, aromatic treat that improves with age. Ideal for festive gatherings or as a thoughtful homemade gift.
Ingredients
  • 3/4 pound Unsalted butter or margarine (or beef suet)
  • 3/4 pound Raisins
  • 3/4 pound Currants
  • 3/4 pound Sultanas
  • 3/4 pound Chopped apples
  • 3 oz Citron
  • 3 oz Candied lemon peel
  • 3 oz Candied orange peel
  • 1/2 pound Almonds
  • 1/8 tsp Cinnamon
  • 1/8 tsp Mace
  • 1/8 tsp Allspice
  • 1/8 tsp White pepper
  • 3/4 cup Brandy
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165ðC).
  2. 2
    Grind the butter or suet, raisins, currants, sultanas, chopped apples, citron, candied lemon peel, candied orange peel, almonds, cinnamon, mace, allspice, and white pepper together twice through the finest blade of a meat grinder.
  3. 3
    Place the ground mixture into a lidded oven-proof pot.
  4. 4
    Bake for 40 minutes.
  5. 5
    Remove from oven and stir in the brandy until fully incorporated.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1220.7kcal
% Daily Value *
Total Fat 137.9g213%
Saturated Fat 86.8g434%
Cholesterol 366.0mg122%
Sodium 3.4mg1%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the mincemeat to cool completely before storing.

Store in a cool, dark place for at least 1 week before using to allow flavors to mature, or keep for up to 6 months.

If a meat grinder is not available, finely chop all ingredients by hand or pulse in a food processor, though the texture will differ.

For a vegetarian version, ensure butter is used instead of beef suet.

Keywords: mincemeat, fruit filling, holiday baking, pie filling, dried fruit, candied peel, spices, brandy, almonds, traditional, christmas, dessert, homemade, preserving, cinnamon, nuts
Read it online: https://www.chefs-mate.com/recipe/updated-mincemeat-2/