How to Make Mincemeat

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Have you ever wondered how to make mincemeat, the delicious filling that goes inside those adorable little pies you see everywhere around Christmas time? Well, this recipe will show you how!

Before we look at how to make mincemeat, you may be wondering what mincemeat even is, and why it is called that? Mincemeat is a filling, usually baked into pies (called mince pies), and historically, it did contain meat and was savoury rather than sweet. Modern day mincemeat typically contains only fruit, although 'traditional' versions will still include suet.

The recipe below will show you how to make mincemeat in the modern way, using only fruits and spices (and booze, of course!). It does not include suet or butter, as it sometimes used as a substitute, and is therefore also vegan friendly. For added texture and nutty flavour, you can include some flaked almonds or chopped pistachios in your mincemeat mixture - be as creative as you like.

This recipe is bursting with fruity and citrusy flavours, and the fresh cranberries add a tartness to it that makes it light and uplifting to eat, rather than rich and heavy. I will find any excuse to use fresh cranberries when they're in season, but if you can't find them fresh, then it's fine to use frozen cranberries.

Make this mincemeat ahead of time, and store it in a sterilised jar in the fridge for up to two weeks before baking it into your favourite mince pie recipe. Or make extra batches and package them up for friends - an ideal festive gift!

For more fresh cranberry recipes, take a look at my Homemade Cranberry Sauce and my Cranberry Apple Crumble.

How to make mincemeat and what you'll need:
(Click here to jump straight to the recipe)

90ml ruby port
75g dark muscovado sugar
300g fresh (or frozen) cranberries
100g raisins
80g currants
80g dried apricots, chopped
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
3/4 tsp ground cloves
3/4 tsp freshly grated nutmeg
1/2 large orange, finely grated zest and juice
1/2 lemon, finely grated zest and juice
30ml brandy
3 Tbsp honey
3/4 tsp vanilla extract

And here's what you'll need to do:

• Start by gathering your spices together and zesting and juicing the orange and lemon. Rinse the cranberries and drain well.
• Chop the dried apricots, and gather it together with the raisins and currants in a bowl.

• In a large saucepan, dissolve the port and sugar over a medium low heat, stirring occasionally.
• Add the cranberries, and stir to coat them with the port mixture.

• Add the spices, citrus juice and zest and dried fruits, stir to combine, and bring to a gentle simmer.
• Let it bubble gently for about 20 minutes or until the fruits are soft, and the liquid is mostly absorbed, stirring occasionally to squish any whole cranberries.

• Remove the pan from the heat, and stir in the brandy, honey and vanilla extract.
• Cool slightly, and transfer to a sterilised jar for storage, placing the jar in the fridge when completely cooled.
• Use in your favourite mince pie recipe, or package into smaller jars for gift giving.

How to Make Mincemeat

By Wendy | Serves 4

Learn how to make mincemeat with this simple recipe, and use it for holiday gift giving or in your own Christmas baking.

Prep Time: 10 minutes
Cook time: 20 minutes
Yield: ~700g
Course: Dessert, Pudding
Cuisine: Modern British
Tags: Christmas, Festive Food

Ingredients

90ml ruby port
75g dark muscovado sugar
300g fresh (or frozen) cranberries
100g raisins
80g currants
80g dried apricots, chopped
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
3/4 tsp ground cloves
3/4 tsp freshly grated nutmeg
1/2 large orange, finely grated zest and juice
1/2 lemon, finely grated zest and juice
30ml brandy
3 Tbsp honey
3/4 tsp vanilla extract

Method

1. Start by gathering your spices together and zesting and juicing the orange and lemon. Rinse the cranberries and drain well.
2. Chop the dried apricots, and gather it together with the raisins and currants in a bowl.
3. In a large saucepan, dissolve the port and sugar over a medium low heat, stirring occasionally.
4. Add the cranberries, and stir to coat them with the port mixture.
5. Add the spices, citrus juice and zest and dried fruits, stir to combine, and bring to a gentle simmer.
6. Let it bubble gently for about 20 minutes or until the fruits are soft, and the liquid is mostly absorbed, stirring occasionally to squish any whole cranberries.
7. Remove the pan from the heat, and stir in the brandy, honey and vanilla extract.
8. Cool slightly, and transfer to a sterilised jar for storage, placing the jar in the fridge when completely cooled.
9. Use in your favourite mince pie recipe, or package into smaller jars for gift giving.

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