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Homemade Ingredients

Homemade Mincemeat

4.57 from 44 votes
You don't have to make your Homemade Mincemeat weeks in advance to create your own Mincemeat Pies for the holidays. Follow my easy recipe and I'll show you!
Homemade Mincemeat

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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

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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.

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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.

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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.

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Make my Mince Pies!

Get all of your holiday baking ready at my Holiday Baking Headquarters!

Homemade Mincemeat

4.57 from 44 votes
You don't have to make your Homemade Mincemeat weeks in advance to create your own Mincemeat Pies for the holidays. Follow my easy recipe and I'll show you!
Author: bbcgoodfood.com
Servings: 2 jars
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
You don't have to make your Homemade Mincemeat weeks in advance to create your own Mincemeat Pies for the holidays. Follow my easy recipe and I'll show you!
Author: bbcgoodfood.com
Servings: 2 jars

Ingredients

  • 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
  • tsp ground cinnamon
  • ½ tsp ground nutmeg

Instructions

  • 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.

Recipe Notes

Keep up to 6 months in a dark, cool space.
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.

 

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Nal
Nal
3 years ago

Gemma, in the Caribbean we do a similar fruit soak for Christmas black fruitcake, and cross between Christmas pudding and minced meat pie. We soak currants, raisins, prunes, mixed peel in cherry brandy from 2 weeks to a year. Some chop fruits up..I prefer puree. This is added to a spiced pound cake batter, browning. Can bake in water bath, low and slow. I have since tweaked mom’s recipe to a much lighter version. Going to use my fruits to try your minced meat pies

Marilyn Harms
Marilyn Harms
4 years ago

Please do try the mincemeat. I think you will find the original version with meat is actually very nice . My family goes back to before the civil war in this part of America , some of us still make the old recipes passed down to us. There is another one, a carrot suet steamed pudding with hard sauce that sounds horrible but tastes heavenly lol. Do not forget the suet, your butcher can get it for you but its important, dont sub it for crisco or other fats. A very happy Christmas to you all.

Vicki Sandstrom
Vicki Sandstrom
2 years ago

Can this be made with brand extract? My husband and I don’t drink so we don’t have brandy or other liquor in our home. I’m not a teetotaler, I just don’t want to spend the money to have something we won’t get used. Thanks.

Karen Ooi
Karen Ooi
2 years ago

Hi Gemma. Instead of fresh or frozen cranberries, are there any other fruits that I can substitute?

Szilvia Ramsay
Szilvia Ramsay
2 months ago

Hi Gemma, can you help me with the name of the brandy I should buy for this recipe? I would like to surprise my Irish/Canadian husband for Christmas with this mince pie and I would really aprreciate some ideas. I like a lot your recipies,
Best regards,
Szilvia

Michelle Dexter-Zambrano
Michelle Dexter-Zambrano
3 months ago

What size jars?

Cathy Byrd
Cathy Byrd
3 months ago

Hi Gemma,

My mother’s family is of Irish decent, (O’Quinn and Murphy). I have a delicious recipe for mincemeat cookies but they require condensed mincemeat. This has been discontinued and I was wondering if you can help me to make my own condensed recipe.

Thank You,
Cathy Byrd

Jenice
Jenice
1 year ago

What is mixed peel? Is this just rind from the fruit?

Tracy van Eijk
Tracy van Eijk
1 year ago

I’m wondering is it possible to feeze this if you make a little extra? I’m not a lover of mince pies but I want to make some for my dutch hubby as it’s not a thing here. so I’m hoping I can freeze the rest for another time.

Cindyauler
Cindyauler
1 year ago

Jar size anyone?

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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