I’d be prepared to wager that mincemeat is one of the most commonly used ingredients during the festive season. It’s simply impossible to imagine just how many mince pies we, in the West, manage to consume in the latter month of the year. However, I’d also prepared to bet that 95% of mince pie consumers do not make their own mincemeat. This isn’t an attack against the lack of self-sufficiency countries like Britain experience today, it is merely the thought process behind my first ever batch of homemade mincemeat. Us home bakers are notorious for wanting to make absolutely everything we eat and consume – why the hell not? It is generally true that food made in the home has the superior taste and is better for you. Mincemeat is no exception to the rule.
The fact that this mincemeat uses neither butter, nor beef suet, means that it has a less meaty texture and taste. Of course, the other use for such ingredients is in the field of preservation; however, the brandy and sugar do this job more than admirably. Indeed, once made, this mincemeat will last for in excess of 1-2 months.
I suppose it ought to be noted that Clever Muffin provided the inspiration behind my first batch of mincemeat. Though she didn’t provide the recipe, no one did, it was her who provided the impetus. Never again shall factory produced mincemeat grace the shelves of my cupboards. By the way, this mincemeat is out of this world. It is so light and delicate in comparison to the shop bought ‘stuff’, yet considerably fruitier and fuller in flavour. I’m seriously considering simply eating the two jam jars worth of mincemeat residing in my fridge, rather than using them in any sort of baking.
Mincemeat
Makes 2 pots
Ingredients:
• 100g raisins
• 100g sultanas
• 60g candied peel
• 60g glacé cherries
• 1 apple
• The zest of 1 orange
• The juice of 1 lemon
• 60-100ml brandy
• 2 tbsp brown sugar
• ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp mixed spice
Method:
1. Roughly chop all of the fruit until fairly fine, leave the peel on the apple. Place the fruit in a mixing bowl; add the orange zest, lemon juice, sugar and spices. Stir thoroughly. Add brandy to taste, at least 60ml is required, though if one prefers the slightly boozier mince pie add a little more. Cover the top of the bowl and leave to stand for at least 3 days before use. Make sure that you give it a little mix each day – this will ensure that the fruit absorbs all of the alcohol.
Cost: This quantity of mincemeat would set one back at least £3 in store. The entire batch of mincemeat according to this recipe should cost one a maximum of around £1. As such, it is sure to make one’s mince pie addiction rather more economical this Christmas.
Any ideas on making a brandy reduction in order to get the flavor but no alcohol (for the kiddos)
Ummm, I guess you could cook it down before adding it. But cooking alcohol doesn’t burn it all off. Would a little really do them too much harm
?
I just made my first batch of minced meat roughly relying on your recipe. Some substitutions were necessary though for want of currants in Italy and a personal abhorrence of glace cherries. But my kitchen now smells divine and if I am not careful, half the mix will be gone by tomorrow as, everytime I wander into the kitchen, I have a sneaky spoonful … Now dreaming up potential uses for the minced meat (other than mince pies of course!).
Fantastic! It’s such a nice mix
– I’ll be making some very soon 
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Oh yummmm!
Indeed!
You know my mother and grandmother used to make mincemeat pie at Christmas and I loved it – for some it is an acquired taste (especially if you include the meat) and I’ve had my grandmother’s recipe for probably 50 years. This year I was hungry for a mincemeat pie, so I made some mincemeat! Had about the same ingredients as your recipe and I did take some beef I’d boiled and chopped, and included it. It hit the spot – was very good. I will keep your recipe and try it next time. My family doesn’t enjoy it but I am old enough to appreciate it and hopefully some of these traditional old recipes will be coming back. Thanks for sharing!
Fantastic! Meat is never included in Britain, at least I’ve never seen it included. Perhaps I’ll give it a go!
My grandmother used to make mince meat pie for my grandpa every Christmas and growing up I wondered at what came in that little magic jar from the grocery store. Thank you for the recipe. I’m making these little treats at some point-maybe even a mini-Christmas in July!
Lucky Grandpa! Please do and enjoy them!
I do love the way you write about mincemeat; however, I’ve never tasted any that I’ve actually liked (sorry). My late grandma was the very best pie-maker I’ve ever seen, & she made her own mincemeat (& everything else!) until dementia would no longer allow it. But I could never quite stomach the mince pies…
On another note, you write about the prodigious eating of such treats in “the West.” Things must be different in your part of the planet; I’ve never known anyone since my childhood who ate the stuff! (I live in Colorado.) When you describe it, it sounds so wonderful that I am actually happy someone is still enjoying mince pies. So, carry on! I don’t think I’ll be trying this one, but I look forward to all the future recipes you’ll share, so thanks in advance.
Thanks! Perhaps you should give this recipe a go – it is delicious, I’ve no idea how one couldn’t like it! We eat loads of them here in Britain, we really do!
You may have me convinced…but not until next year. I’m about cooked out for now!
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