What is mincemeat? We’re here to break down the confusion behind this boozy fruit concoction and share a recipe to make your own homemade mincemeat.
What do you think of when you hear the word ‘mincemeat’?
Does it conjure images of an old-school British pie?
But, what’s inside that pie?
If you’re from the States, that pie is probably filled with lots of confusion.
So, let’s back up.
Traditionally, what is Mincemeat?
Mincemeat developed as a way of preserving meat. Traditional mincemeat from the 15th -17th centuries contained a mixture of meat and fruits with vinegar or wine that was used as a preservative.
In the 18th century, liquor such as brandy or rum began to be used instead of thevinegar or wine.
And, over time itevolved to contain suet (beef or mutton fat) instead of meat.
What is mincemeat today?
Today, mincemeat is almost better known as “fruitmince” since it typically only contains dried fruits such as raisins, currants, cherries, apricots or candied citrus peel, along with cinnamon, nutmeg, and cloves (or allspice).
This mixture is then aged withbrandy or rum, todeepen the flavors and activate the preserving effect of alcohol, which, over time will break down the proteins and change the texture of the mixture.
Since we make our mincemeat only a month or two before we’ll be using it, the texture doesn’t have time to change all that much.
But, the liquor does have time to really get into all the ingredients. Making itquite tasty.
How to make Mincemeat
Making mincemeat is so incredibly simple.
Your fruit (dried and fresh) is all chopped to roughly the same size, to make sure the alcohol can evenly penetrate the pieces.
The fruit is then simmered to break down the fresh fruit and soften the whole mixture.
Then the alcohol is added. (We do it after simmering, so that we don’t cook off the alcohol.)
Finally, your mincemeat just needs to be aged for a month or two, to let the flavors really come together so that it can be used in your favorite holiday treat!
Homemade Mincemeat without alcohol
If you’d like to give mincemeat a try, but are looking for it to be a bit more kid-friendly, you have a couple of options.
If you want the liquor flavor, without the alcohol, you can add the liquor while the mixture is simmering and cook off the alcohol.
Or, since we’re just using the liquor as a flavoring and not a preservative, you could simply use apple cider in place of the liquor.
Stir for good luck!
Do be careful to only stir your mincemeat mixture clockwise while cooking, becausetradition has it, that stirring counterclockwise is bad luck for the coming year.
If you’d like to make Mince Piewith your mincemeat, be sure to check out our recipe HERE.
For a fun twist to your holiday cookie platter, try our Mincemeat Cookies. And, if you’re looking for a unique breakfast idea, try making Mincemeat Muffins!
As a side note: We make this mincemeat nearly every year, the lighting is what makes some of the pictures look darker than others. Enjoy!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Ingredients
- 2 large sweet apples, peeled, cored and diced (Gala works well)
- 1 large orange, zested, peeled and diced
- 1 c raisins
- ½ c golden raisins
- ½ c dried apricots, chopped
- 1/3 c dark brown sugar
- ¼ c lemon juice
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ½ c brandy*, (bottom shelf is fine)
Instructions
- In a medium saucepan, mix diced apples, orange zest, diced orange fruit, and remaining ingredients except the brandy. Stir and simmer over medium heat, stirring occasionally for 30 minutes.
- Remove the mixture from the heat and stir in the brandy.*
- Place the mixture in an air-tight container and store in the refrigerator for at least 2 weeks before using, to let the flavors meld.
- This will keep in the fridge 2-3 months.
Notes
*If you do not want alcohol in your finished mincemeat, you can either heat the brandy with the fruit mixture to a good simmer, to cook off the alcohol, or use fresh apple cider instead.
Nutrition Information:
Yield:
8Serving Size:
1/8 of recipe
Amount Per Serving:Calories: 113
If you liked this recipe, here are some similar dishes you may enjoy!
- Pumpkin Spice Granola
- Bibingka (Filipino Coconut Milk Cake)
- Mini Kueh Dadar (Rolled Coconut Crepes)
- Spring Pea Risotto and Picpoul de Pinet Wine Pairing
- Le Gigot D’Agneau Pascal (French Roast Leg of Lamb)
- Chicken Teriyaki
- Mushroom and White Fish Paella
- Peanut Tang Yuan (Glutinous Rice Balls)
Sarah - Curious Cuisiniere
Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
www.curiouscuisiniere.com/about/
FAQs
Heat a pile of mincemeat in a pan with sugar, orange and lemon juice, orange peel, half a cinnamon stick and brandy, wait for it to thicken and then stir in some whipping cream.
How long does homemade mincemeat keep for? ›
It will keep in a cool, dark cupboard indefinitely, (I have kept it for up to 3 years), but I think it is best eaten within a year of making. Vegetarians can make this mincemeat happily, using vegetarian suet.
How long does homemade mincemeat last in a sealed jar? ›
The containers you use must be scrupulously clean, so I like to use jars straight out of the dishwasher or I sterilise them in the oven. If you store it in a cool dark place the mincemeat will last for up to 1 year unopened. Once open store in the refrigerator and use within 3=4 months.
Why should you stir mincemeat clockwise when making mince pies? ›
Traditions, folklore and superstitions
Stirring the mincemeat was quite an event, and English tradition dictates that it should only be stirred clockwise. Stirring the mincemeat anti-clockwise would lead to bad luck and poor fortune in the coming 12 months.
How do you jazz up bought mincemeat? ›
Start by tasting it, then add extra flavours that suit: nearly always add a little freshly grated lemon or orange zest, extra spice, extra brandy or rum and some cherries or nuts.
What makes mince taste better? ›
Consider the fat content of mince before you buy. Beef mince, and sometimes lamb, is graded by its fat content, and remember that some fat is desirable as it adds flavour and helps to keep the meat moist during cooking. The standard fat content of mince is 20%, but you can opt for a lean or extra-lean version.
Can you freeze home made mincemeat? ›
Top the mincemeat with the pastry lids, push around the edges to seal, then poke 1-2 small holes into each to allow steam to escape. Wrap the whole tray well in cling film. Will keep in the freezer for up to 3 months. To cook, heat oven to 200C/180C fan/ gas 6.
Why does mincemeat go brown? ›
Oxygen exposure changes meat colour
When myoglobin comes in contact with oxygen, it forms oxymyoglobin, which has the bright, red colour of beef. After several hours or days of exposure, the oxymoyoglobin can convert to metmyoglobin, which has a brown-grey colour.
What can I use instead of suet for mincemeat? ›
Still, there are some decent substitutes that will get you close. Some recipes recommend using frozen butter as a substitute for suet, but this is risky as the butter melts much faster than suet and your dish will become greasy and heavy. If you can't find suet or you just don't want to use it, try shortening instead.
Does mincemeat from a jar need to be cooked? ›
Versions containing animal fats should be cooked before use but those including butter can be used as they are, perhaps stirred into an ice cream mixture. You could even serve an especially tasty version with whipped or clotted cream as a sumptuous festive topping for warm scones.
I simply use clean sterilised screw-top jars saved from bought marmalade or jam. PREPARING AHEAD - Make the mincemeat up to six months ahead and store in a cool place. It's not necessary to freeze mincemeat as it stores so well.
What is in a jar of ready to use mincemeat? ›
Ingredients: Water, Corn Syrup, Raisins, Dried Apples, Molasses, Corn Starch Modified, Distilled Vinegar, Dried Orange And Lemon Peel, Salt, Spices, Beef, Fruit Pectin, Natural Flavor.
Why can't you eat mince pies on Christmas Day? ›
It has been claimed that eating the snack is illegal in England if done so on Christmas Day. The tradition comes from the time of Oliver Cromwell in the 1650s, when mince pies were banned at Christmas, along with other tasty treats.
Do you cook mince on high or low? ›
Get your pan and oil nice and hot over medium-high heat before adding the mince meat in batches, otherwise it will stew. While in some recipes it's important to break up the mince as it cooks, stirring it constantly won't allow it to brown.
How do you thicken mincemeat pie filling? ›
- Cornstarch: Mix with cold water, add to filling, and cook until thick.
- Flour: Stir a few tablespoons into the filling.
- Tapioca: Use instant tapioca as a thickener.
- Reduce Liquid: Cook the filling on the stovetop to evaporate excess liquid.
Incorporating nuts such as flaked almonds also adds texture and interest. Don't be afraid to experiment with spices and fruit to suit your taste preferences. Additional ingredients like candied peel, crystallised ginger, or even zesty citrus can brighten up the store-bought mincemeat and make it your own.
What can I add to mince to make it go further? ›
Another trick is to add pulses like lentils, chickpeas, kidney beans, black beans. They work really well when you add them into your mince dish and also make them cheaper and more nutritious.
How can I improve my shop bought mincemeat UK? ›
Liven up a bought batch with a splash of booze plus some chopped almonds, apricots or even (sacrilege) chocolate drops, and you'll have a proper “sensuall delight” for Christmas.
What is in ready to use mincemeat? ›
Ingredients: Water, Corn Syrup, Raisins, Dried Apples, Molasses, Corn Starch Modified, Distilled Vinegar, Dried Orange And Lemon Peel, Salt, Spices, Beef, Fruit Pectin, Natural Flavor.
