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Hi Bold Bakers!
Mince Pies are such a big part of my food traditions when it comes to Christmas. And you can’t have minced pies without Mincemeat! and if you have time to make your own Homemade Mincemeat then all the better.
This recipe is not labor intensive in the slightest, simply combine all of the ingredients and cook until soft. I have memories of Christmas baking taking so long because my mum would soak all of the fruit, prepare the jars and pudding bowls. It’s a very fond memory, and something this good takes time but it will all be worth it.
To make Homemade Mince Pies using my easy pastry recipe click here.
Mincemeat doesn’t have to be made months in advance like you think. I make this about 2 weeks before Christmas and it has great flavor and texture.
The addition of cranberries to this mincemeat is not normally the fruit you would see however it is a welcome addition. It gives the mincemeat a lovely color and makes it looks like there are jewels in there.
When it comes to sterilizing the jar, just put some water in the bottom of the jar and microwave it for 2 minutes until the water bubbles and steams. Pour out and fill while hot. Not too fussy at all.
Make my Mince Pies!
Get all of your holiday baking ready at my Holiday Baking Headquarters!
- 500 g (3 cups) mixture of raisins, currants and sultanas (use jumbo or golden sultanas if you can get them)
- 140 g (1 cup) dried apricots, chopped
- 85 g (3/4 cups) dried cranberries
- 85 g (3/4 cups) mixed peel
- 150 ml (1/2 cup) brandy
- zest and juice 1 lemon
- zest and juice 1 orange
- 175 g (12 tablespoons) melted butter or suet
- 100 g (1 cup) fresh or frozen cranberries, roughly chopped
- 200 g (1 1/2 cup) brown sugar
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- Place the dried fruits and mixed peel into a large bowl. Pour over the brandy, zests and juices. Stir, then cover and leave to soak for 24 hrs. (I have done this step for 4 hours when I'm rushed)
- Tip the mixture into a large saucepan with the remaining ingredients and stir well. Set over a medium heat and, once the butter has melted, turn up the heat and bubble for a few mins. Pack while hot into sterilised jars (see tip, below). Leave in a cool, dark cupboard for at least a fortnight, or for up to 6 months.