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Homemade mincemeat

00. Matt Tebbutt recipe template

This vibrant homemade mincemeat sings with festive cheer, blending tart cranberries and sweet Bramley apple with warm spices. The rich brandy and Madeira add depth, while the mix of dried fruits offers chewy texture, creating a luscious filling perfect for Christmas pies or festive treats.

Prep: less than 30 mins
Cook: no cooking required
Serves: Makes 3–4 jars
Dietary: Vegetarian
Saturday Kitchen Chef photoBy Matt Tebbutt
From Saturday Kitchen

Nutri-Score C iconThis homemade mincemeat scores a C on the Nutri-Score scale, indicating a balanced nutritional profile. It offers beneficial nutrients from dried fruit but also contains added sugars and alcohol.

Equipment

Ingredients

  • 300g dried cranberries
  • 1 Bramley apple, grated
  • 30ml honey
  • 150ml brandy
  • 25ml Madeira or PX sherry
  • 50g brown sugar
  • 1 orange, zest and juice
  • 100g raisins
  • 100g currants
  • 30g prunes, stones removed, finely chopped
  • 30g toffee dates, stones removed, finely chopped
  • ¼ tsp freshly grated nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 pinch ground cloves

Customise

  • Substitute dried fruits: Swap prunes and toffee dates for figs or mixed peel to alter sweetness and texture.
  • Adjust sweetness: Use maple syrup instead of honey or add more brown sugar for a richer flavour.
  • Change alcohol: Replace brandy with apple juice or spiced cider for alcohol-free mincemeat.

Method

  1. Mix fruits and flavours: In a large bowl, combine all ingredients except 100ml of the brandy. Stir everything well so the dried fruits and spices begin to infuse with the citrus and honey. Let this sit at room temperature for at least two hours. This resting time lets the flavours deepen wonderfully.
  2. Cook gently for richness: Transfer your mixture to a large saucepan and warm it over low heat. Let it gently cook for about one hour. This step softens the fruits and thickens the blend, transforming it into the perfect mincemeat consistency.
  3. Finish with brandy and jar it: Take the pan off the heat and stir in the remaining 100ml of brandy. While still warm, spoon the mincemeat carefully into sterilised jars. Seal them tightly and store in a cool, dark place. Let your mincemeat mature for at least two weeks before enjoying to develop that festive depth of flavour.

What can you serve with this

  1. Traditional mince pies: The classic choice for rich, fruity mincemeat – serve warm with cream or brandy butter to enhance the festive feel.
  2. Spiced Christmas cake: Add a spoonful inside your cake sponge for extra moisture and festive flavour.
  3. Yule log frosting: Use as a filling or topping to provide a fruity contrast against creamy chocolate.
  4. Oatcakes or shortbread: For a simple treat, serve mincemeat alongside buttery crackers for a little sweet bite.

FAQs for homemade mincemeat

  • Can I make mincemeat without alcohol? Yes, substitute apple juice or spiced cider for brandy to keep it alcohol-free.
  • How long can I store homemade mincemeat? Stored in sterilised jars in a cool, dark place, it can last up to 12 months unopened.
  • Is homemade mincemeat vegetarian? This recipe is vegetarian-friendly as it contains no suet or meat fats.
  • Can I add nuts to mincemeat? Yes, adding chopped nuts like walnuts or pecans adds texture and flavour.
  • How soon can I use the mincemeat after making? It is best matured for at least two weeks to allow flavours to develop fully.

Nutri-score Health Check

Positive Factors

  • Dried cranberries and raisins provide vitamins, fibre, and antioxidants.
  • Bramley apple adds natural sweetness and antioxidants.
  • Spices such as cinnamon, nutmeg, and cloves have anti-inflammatory properties.

Negative Factors

  • Brown sugar and honey increase the sugar content.
  • Alcohol contributes calories without nutritional benefit.

The Nutri-Score here is automatically calculated and should be considered a guide rather than a precise measurement.

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