Growing up, no Christmas was complete without mince pies. A fresh batch out of the oven could not be beaten…and yes, a mince pie was always consumed with a cup of tea! My mum would use Robertson’s mincemeat to fill pies but I love making my own and it is super easy. My recipe takes about 30 minutes to make and contains neither suet nor candied fruit. For the record, there is NO meat in mincemeat!
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Ingredients
1 cup grated apple (peeled)
1 1/2 cups dried fruit (like raisins, cranberries, apricots)
Zest of 1 navel orange
Zest of 1 lemon
Juice of 1 navel orange
1/2 cup toasted almonds
3 tablespoons unsalted butter
4 tablespoons brandy or rum
1/4 cup water
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon vanilla extract
2 tablespoons jam (I use apricot)
Directions
- In a saucepan, combine all of the ingredients except the jam. Cover with a lid.
- Bring the mixture to a simmering point and then turn to a low heat for approximately 30 minutes. Be sure to stir often to ensure the mixture does not stick to the bottom of the pan. The mixture will reduce slightly and will take on a thicker consistency.
- After the mixture has thickened, remove it from the heat and stir in 2 tablespoons of jam. Let cool.
Tips & Bits
- If you prefer a more boozy flavor to your mincemeat, save 2 of the tablespoons of brandy or rum to add at the end with the jam.
- Mincemeat is traditional in tart shells but I love it as a filling for rugelach or with scones and cream.
- If you are in need of a quick mince pie fix, Walker’s offers a wonderful selection.
Behind the Scenes
The Making of Easy Mincemeat
