Bake like a pro at the Bold Baking Academy!
Homemade Ingredients

Homemade Mincemeat

4.56 from 43 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

This post may contain affiliate links. Please see my full disclosure for details.

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

Homemade mincemeat, mincemeat recipe, traditional mincemeat, mince pies, christmas pies, Gemma Stafford, Bigger bolder baking, recipes, baking, baking videos, Dessert, holiday desserts, homemade recipes, homemade baking, bold baking, Irish recipes, traditional christmas recipes, traditional Irish recipes

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.

Homemade mincemeat, mincemeat recipe, traditional mincemeat, mince pies, christmas pies, Gemma Stafford, Bigger bolder baking, recipes, baking, baking videos, Dessert, holiday desserts, homemade recipes, homemade baking, bold baking, Irish recipes, traditional christmas recipes, traditional Irish recipes

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.

Homemade mincemeat, mincemeat recipe, traditional mincemeat, mince pies, christmas pies, Gemma Stafford, Bigger bolder baking, recipes, baking, baking videos, Dessert, holiday desserts, homemade recipes, homemade baking, bold baking, Irish recipes, traditional christmas recipes, traditional Irish recipes

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.

Homemade mincemeat, mincemeat recipe, traditional mincemeat, mince pies, christmas pies, Gemma Stafford, Bigger bolder baking, recipes, baking, baking videos, Dessert, holiday desserts, homemade recipes, homemade baking, bold baking, Irish recipes, traditional christmas recipes, traditional Irish recipes

Make my Mince Pies!

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

Homemade Mincemeat

4.56 from 43 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.

 

guest
99 Comments
most useful
newest oldest
Inline Feedbacks
View all comments
Nal
Nal
2 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
3 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
1 year 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
1 year ago

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

Jenice
Jenice
5 months ago

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

Tracy van Eijk
Tracy van Eijk
5 months 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
5 months ago

Jar size anyone?

Mona S Garrison
Mona S Garrison
6 months ago

I made this recipe yesterday afternoon. I let it sit over night. Just poured it into a pan and the smell brought back memories of my grandmother’s mince pie. Although she bought the nonesuch brand, the one available in the 50s was one you mixed the fruit with water and cooked for a few minutes. Smelling your recipe, I realized she must have used brandy instead of water. So thank you for a great recipe and the flood of memories.

Tasia Germond
Tasia Germond
1 year 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 1 year ago by Tasia Germond
Tortoise
Tortoise
1 year 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!)

This Recipe Made By Bold Bakers

3 Images

Millie Fleck

BakerBug

BakerBug

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!

A few key Bold Baking facts:

  • My online show Bigger Bolder Baking has been viewed more than 500M times!
  • I’ve been featured as a guest judge on Nailed It! on Netflix, Best Baker in America on Food Network, and Hulu’s Baker’s Dozen.
  • My first cookbook, Bigger Bolder Baking, has more than 2000 ⭐️⭐️⭐️⭐️⭐️ reviews

No matter your skills, my Bold Baking Team & I want to be your #1 baking authority.

  • Subscribe to my Bold Baking Academy for in-depth video baking COURSES, a dedicated baking CONCIERGE, and a COMMUNITY of passionate bakers just like you! Here you’ll become a better, bolder baker as new courses release every month.
  • Not ready to become a member? You can sign up for my free newsletter to get new baking recipes every week along with expert tips, tricks, and techniques.

loading=”lazy” decoding=”async”