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
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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
Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.
How do you pimp up mincemeat? ›
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.
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.
What are the ingredients in Robertson's mincemeat? ›
Ingredients: sugar, apples (26%), vine fruits (26%) (sultanas, raisins, currants), candied mixed peel (4%) (glucose-fructose syrup, orange peel, sugar, lemon peel, citric acid), vegetable suet (palm oil, sunflower oil, rice flour), treacle, acidity regulators (acetic acid, citric acid), mixed spices, citric acid, ...
Who makes the best mincemeat? ›
- M&S Mincemeat. £1.50 for 510g, Ocado. ...
- Sainsbury's Taste the Difference Matured mincemeat. £1.80 for 411g. ...
- Wilkin & Sons Tiptree mincemeat. £2.99 for 312g, tiptree.com. ...
- Tesco Finest Ruby Port Mincemeat. £1.80 for 411g. ...
- Rosebud Preserves Almond and Orange Mincemeat. ...
- Mrs Darlington's Marvellous Mincemeat with Brandy.
The colour change in mince does not mean that the meat is old or stale. The minced meat remains safe to eat as long as it has been correctly refrigerated and consumed by the use-by date on the package.
How to improve a jar of mincemeat? ›
& if you're anything like my hubby, an extra splash of booze! Tip the mincemeat out into a bowl, & add all the extra ingredients you want. Stir well, allow to steep for about 15-20 minutes. You will need either another jar or a bigger jar than the original to fit it all back into!
Why does my mincemeat taste bitter? ›
Mincemeat over time does deepen in colour but the bitter taste may be that you pressed too hard when the citrus zests were grated!
Which way do you stir mincemeat for good luck? ›
English tradition demands that the mince meat mixture should only be stirred in a clockwise direction. To stir it anticlockwise is to bring bad luck for the coming year. Another English custom is for all the family to take a turn in stirring the mincemeat mixture whilst making a wish.
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.
The "mince" in mincemeat comes from the Middle English mincen, and the Old French mincier both traceable to the Vulgar Latin minutiare, meaning chop finely. The word mincemeat is an adaptation of an earlier term minced meat, meaning finely chopped meat. Meat was also a term for food in general, not only animal flesh.
How do you thicken mincemeat pie filling? ›
When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.
Why is mincemeat so expensive? ›
Mincemeat isn't difficult to make, but it has a lot of ingredients, which can make it expensive to produce in small batches, and it requires at least a day's advance planning to let the ingredients sit.
What is traditional mincemeat made of? ›
Mincemeat is a combination of chopped dried fruits, spices, sugar, nuts, distilled spirits, a fat of some type and sometimes meat. The name is a carryover from 15th century England when mincemeat did indeed have meat in the mix; in fact, the whole point of mincemeat was to preserve meat with sugar and alcohol.
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.
How long will homemade mincemeat last in the fridge? ›
Remove from the heat and let cool; stir in the grated butter and the nuts, if you're using them. Store in a sealed container or jars in the fridge for up to 2 weeks, or freeze for 6 months.
Can you keep homemade mincemeat for a year? ›
It is worth noting that this homemade mincemeat recipe can be made ahead and stored. The original recipe is from the queen of home cooking herself, Delia Smith. She says this recipe can be kept indefinitely in a cool dark cupboard. Though she does suggest it's at its best within a year of making it.
How do you store homemade Christmas mincemeat? ›
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.
How long can I keep minced meat in the fridge? ›
Raw meat is good for around 5 days in the fridge, while mince will only last from between 1-2 days. The freezer is a completely different story. Mince will keep for around 4 months, while whole cuts of beef or lamb can happily last for up to a year.
