Mincemeat is a festive filling for baked goods that is very popular in Ireland and the United Kingdom during the Christmas Season.
Don’t worry there’s not an ounce of meat in this concoction of mixed fruits, almonds, spices, and of course, a little booze.
Many people take the easy peasy route at Christmas and opt for store bought mincemeat to fill their pies. But trust me, making festive mincemeat is far easier than it may seem.
And my recipe is extra easy since I use my crock pot or slow cooker to heat the mixture to meld the flavors together.
If you can, make your slow cooker mincemeat well in advance of Christmas Day so that the wonderful flavors have a chance to fully develop and soak into one another.
But why do we call this sweet pie filling mincemeat when in fact their is no meat used at all? The answer lies in history.
Way back in the 15th century a savory pie filling was made using minced meat combined with dried fruits, vinegars and wine. Over the centuries the recipe evolved from a main course to eventually featuring on the dessert menu, with all traces of meat eliminated.
By Victorian times brandy had replaced the wines and this old traditional recipe was reborn as a festive yuletide treat.
Many recipes call for the use of suet as the fat that binds the mincemeat together. I prefer to make a suet-free mincemeat and simply use melted butter instead. For strict vegetarians the butter or suet can be substituted with vegetarian suet.
Now, of course being Irish, I opt for Kerrygold butter, since I prefer the flavor, and the fat content is higher than in American butter, since Irish butter is made from the milk of grass fed cows.
Rich, fruit filled desserts are part and parcel of an Irish Christmas.
Anyway, without further ado, here’s my recipe for festive mincemeat Irish or English style.
Ingredients For Slow Cooker or Crockpot Mincemeat:
Here’s a list of the ingredients required. You’ll find US and Metric amounts in the printable recipe at the end of this post.
- diced peeled apple (Granny Smith or cooking apples)
- light brown sugar
- golden raisins or sultanas
- glacé cherries (washed and quartered)
- candied mixed peel
- diced dried apricots
- chopped almonds
- oranges (grated zest and juice)
- lemons (grated zest and juice)
- mixed spice or pumpkin pie spice
- ground cinnamon (eliminate if using pumpkin pie spice)
- melted butter
- whiskey or brandy
Directions for Homemade Mincemeat:
I like to dice the apples into small little cubes. If you like a mushier mincemeat then grate the apples instead.
Add the fruit, almonds and spices to a large mixing bowl.
Then add the grated peel of the oranges and lemons.
Mix them thoroughly together.
Then add the the lemon and oranges juices.
It’s important to coat the fruit in the sugar and citrus juices.
Next add the melted butter and stir the fruit to completely coat it in butter.
The only ingredient not in the bowl is the brandy. That doesn’t get added until the next day.
And now you have to play a little waiting game. Cover the bowl with a cloth and place it in a cool place for at least 12 hours or overnight.
This gives the ingredients a chance to do a little mingling in the bowl – it’s time for melding together and sharing their deliciousness.
Next transfer the mixture to the crockpot. Cook it on the low setting for 3 to 4 hours. It’s important not to overheat the mixture since this could cause the fruit to start to ferment.
Alternatively you can place the mixture in an ovenproof dish and bake it at a low heat of 225 degrees Fahrenheit for 3 hours.
When the mincemeat has finished cooking let it cool completely before adding the brandy. Mix the spirits through the mixture completely to allow every piece of fruit a chance to soak it up.
You can use rum or whiskey, but my favorite has always been brandy.
Now your mincemeat is ready for storing.
Transfer the mincemeat into sterilized preserving jars. Here’s my tutorial on three different methods for sterilizing jars for preserves, jams or mincemeat.
You can use old jam or jelly jars and cover them with wax paper discs. Do not skip on sterilizing the jars, otherwise you run the risk of spoiling your mincemeat.
Store your mincemeat in a cool, dark pantry or cupboard. It will keep for up to a year. I like my mincemeat to be made at least two weeks before I use it to ensure the flavors have matured. The longer it stands the greater the depth of flavor.
Here’s the printable recipe. Under the ingredient list you’ll find a tab for switching between US and Metric measurements.
- 2 cups apple Granny Smith or cooking apples diced and peeled
- 1¾ light brown sugar
- 2 cups raisins
- 1½ golden raisins sultanas in Ireland
- 1½ currants
- 1/2 cup glacé cherries washed and quartered
- 1/2 cup candied mixed peel
- 1/2 cup dried apricots diced
- 1/2 cup chopped almonds
- 2 oranges grated zest and juice
- 2 lemons grated zest and juice
- 4 teaspoons mixed spice or pumpkin pie spice
- 1/2 teaspoon ground cinnamon eliminate if using pumpkin pie spice
- 1 cup melted butter 2 sticks
- 1/3 cup whiskey or brandy
- Toss all of the ingredients, except the brandy, into a large bowl and mix them thoroughly together.
- Cover the bowl with a cloth and place it in a cool place for at least 12 hours or overnight.
- Transfer the mixture to the crock pot. Cook it on the low setting for 3 to 4 hours.
- Cool completely before adding the whiskey or brandy.
- Transfer it into sterilized preserving jars, then seal and store in a cool, dark place for up to one year.
- Use as a pie filling.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Happy Christmas baking and preparations to everyone.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
Here are some more of my Irish Christmas Recipes:
Here’s a pin friendly image for any Pinterest fans:
Check out all my Irish Recipes tweaked for cooking success in America.