Homemade Ingredients

Homemade Mincemeat

4.54 from 41 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

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

4.54 from 41 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
1 year 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
2 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
3 months 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.

Tasia Germond
Tasia Germond
3 months ago

Hi Gemma, my family has used the same green tomato mincemeat recipe for at least three generations now (four if my kiddo learns it) and I was hoping you could tell me if it was safe to put in the cupboard like you do for your recipe as I don’t have a canning setup like my mother does. While I’ve never seen it go bad in the fridge, it also never lasts long enough to really check. The longest it’s lasted was two weeks when a jar got lost in the back of the fridge but I was hoping to… Read more »

Last edited 3 months ago by Tasia Germond
Tortoise
Tortoise
3 months ago

Hi Gemma,
Can I substitute lard for the butter in your formula? I’d like to try a more traditional filling but can’t find suet where I live. (LOVE your site, by the way. Absolutely astounding that you’re banging out new recipes every day for this Holiday month. Can’t brag you up enough to my fam and friends!)

Kyle Stansfield
Kyle Stansfield
4 months ago

Hi Gemma,

Is the orange zest and juice essential or can I just double up on the lemon juice?

BakerBug
4 months ago

Christmas would not be the same without mince pies. It was a tradition in our house every year, and since we are not able to visit with my mum this year, I’ve decided to continue the tradition myself. I made my Homemade Mincemeat yesterday and it is now sitting in the fridge getting even more yummy for making pies in a week or so. I did not use cranberries (not a huge fan), but did add a grated carrot. I also reduced the sugar substantially as we are a diabetic household, realizing the mincemeat will not be a syrupy, but… Read more »

5 months ago

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

Sharon Randall
5 months ago

Hi Gemma, really want to try this recipe as mincemeat is one of my husbands favorite things. However, I really don’t want to put the alcohol in it. Will it still work without it? I plan to use it straight away.

6 months ago

What is mixed peel? Where do you get it?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!