Include in Print View:

Updated Mincemeat

Updated Mincemeat recipe image
This updated mincemeat recipe brings together dried fruits, candied citrus, nuts, and warm spices into a luxurious, slow-cooked filling. The combination of raisins, currants, and sultanas provides a chewy texture, while chopped apples add freshness and moisture. Infused with cinnamon, mace, allspice, and a touch of white pepper, the flavors deepen beautifully over time. Finished with brandy, this mixture offers a sophisticated balance of sweet, tart, and spicy notes. It is ideal for stuffing into pastry shells for Christmas pies or as a topping for ice cream. The longer it rests, the more harmonious the flavors become, making it a wonderful make-ahead treat for holiday seasons.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 1220.7
Dietary: Gluten-free, Vegetarian
Description
This updated mincemeat recipe brings together dried fruits, candied citrus, nuts, and warm spices into a luxurious, slow-cooked filling. The combination of raisins, currants, and sultanas provides a chewy texture, while chopped apples add freshness and moisture. Infused with cinnamon, mace, allspice, and a touch of white pepper, the flavors deepen beautifully over time. Finished with brandy, this mixture offers a sophisticated balance of sweet, tart, and spicy notes. It is ideal for stuffing into pastry shells for Christmas pies or as a topping for ice cream. The longer it rests, the more harmonious the flavors become, making it a wonderful make-ahead treat for holiday seasons.
Ingredients
  • 3/4 pound Unsalted butter or margarine
  • 3/4 pound Raisins
  • 3/4 pound Currants
  • 3/4 pound Sultanas
  • 3 ounces Chopped apples
  • 3 ounces Citron
  • 3 ounces Candied lemon peel
  • 3 ounces Candied orange peel
  • 1/2 pound Almonds
  • 1/8 teaspoon Cinnamon
  • 1/8 teaspoon Mace
  • 1/8 teaspoon Allspice
  • 1/8 teaspoon White pepper
  • 3/4 cup Brandy
Directions
  1. 1
    Preheat the oven to 325F (165C).
  2. 2
    Combine the raisins, currants, sultanas, chopped apples, citron, candied lemon peel, candied orange peel, almonds, cinnamon, mace, allspice, and white pepper in a large bowl.
  3. 3
    Grind the combined fruit and nut mixture twice through the finest blade of a meat grinder to achieve a consistent texture.
  4. 4
    Transfer the ground mixture into a lidded, oven-proof pot.
  5. 5
    Place the pot in the preheated oven and bake for 40 minutes.
  6. 6
    Remove the pot from the oven and allow it to cool slightly.
  7. 7
    Stir in the brandy until evenly distributed throughout the mixture.

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

Storage: Store the mincemeat in a cool, dark place for at least 1 week before using to allow the flavors to meld. It can be stored for up to 6 months. For longer storage, freeze in airtight containers.

Ingredient Substitutions: Beef suet can be used instead of unsalted butter or margarine for a traditional texture. If alcohol-free, substitute brandy with apple juice or strong tea.

Tips: Ensure all dried fruits are well-soaked if they appear very dry. The mixture should be moist but not watery. Adjust sugar content if desired, though the dried fruits provide natural sweetness.

Keywords: mincemeat, christmas pie, dried fruit, spiced fruit, brandy, candied peel, raisins, currants, apples, almonds, cinnamon, mace, allspice, homemade, festive, pastry filling, traditional, fruitcake, holiday baking
Read it online: https://www.chefs-mate.com/recipe/updated-mincemeat-3/