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 or beef 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.
This is the sweet filling used to make mince pies at Christmas time in the United Kingdom and Ireland.
Table of Contents
History and Origins of Mincemeat
Why do we call this sweet pie filling mincemeat when in fact their is no meat used at all? The answer lies in history.
In the 11th century Crusaders from the British Isles returned from the Holy Land and introduced the people to new oriental spices.
Christmas pies were created using cinnamon, cloves and nutmeg for the first time. Originally, the mince pie was made to honor the birth of Jesus. It was made in an oblong shape like a cradle or manger, with an indentation to hold the Christ Child.
Three spices (cinnamon, cloves and nutmeg) were incororated into these early mince pies. These three spices represented the three gifts given to the Child Jesus by the Magi or Wise Men from the East.
On December 25th the child was removed from the Christmas pie, and eaten by the children to celebrate his birth.
Way back in the 15th century to the 17th century a savory pie filling was made using minced meat combined with dried fruits, vinegars and wine.
Generations of English kings and queens have celebrated their coronations by enjoying a mince pie or two.
By the 18th century, spirits such as brandy, whiskey, or rum started to replace vinegar or wine for preserving this mixture of meat, and enhancing the flavor.
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 completely replaced the wines and this old traditional recipe was reborn as a festive yuletide treat.
Mince pies became very popular during the 19th century. In Victorian times it was thought to bring luck if you ate one mince pies on each of the twelve days of Christmas (from December 25th through to January 6th, the Feast of the Epiphany).
Butter vs Suet in Mincemeat
Many recipes call for the use of suet as the fat that binds the Christmas mincemeat together.
Suet was used in years gone by to help preserve the mincemeat while being stored over long periods of time. The suet is mixed throughout the mixture and helps to bind it together, while adding texture and flavor.
I find that full-fat real butter can make the same condtributions to a homemade mincemeat recipe.
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.
Slow Cooker Mincemeat Pie Filling
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.
Mincemeat can be simmered in a pot on the stove top. However, making it in a slow cooker is hassle free. The dried fruits plump up nicely during the slow cooking process, so this is the method I highly recommend for homemade mincemeat.
A low, slow simmer in a crockpot greatly enhances the flavor development when cooking mincemeat.
Uses of Mincemeat
Mincemeat is used for many different bakery delicacies at Christmas time. Small, hand size mince pies are the most common use.
Large lattice topped pies or tarts are often filled with this swet and savory delicacy. It can be added to cake batter to add texture, flavor and a true taste of Christmas.
It can be added to the batter for steamed puddings and can be used to make puff pastry palmiers.
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
- raisins
- golden raisins or sultanas
- currants
- 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
Mixed spice contains nutmeg, ground cloves, allspice, cinnamon, mace, coriander and ginger, so I don't add any additional spices except a little cinnamon.
I use light brown sugar for this recipe, but if you prefer more caramel tones in your mincemeat, then substitute dark brown sugar.
This recipe uses a combination of dark raisins and golden raisins, which are called sultanas in Ireland and England.
Orange zest and lemons zest add lovely citrus tones to this pie filling. Alcohol is the key ingredient for preserving mincemeat in jars.
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.
Festive Irish and British baking and cooking recipes frequently use a special blend called mixed spice. This is a unique combination of spices. You can use pumpkin pie spice in America but the final flavor of your mincemeat will be slightly different to authentic Irish mincemeat. I have a recipe for homemade mixed spice Irish style, which I recommend
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.
Sterilizing Jars
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 airtight containers of 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. No need for a freezer if mincemeat is properly stored in sterilized jars.
Printable Recipe Card
Here's the printable recipe. Under the ingredient list you'll find a tab for switching between US and Metric measurements.
Homemade Mincemeat
Ingredients
- 2 cups apple Granny Smith or cooking apples diced and peeled
- 1¾ cups light brown sugar
- 2 cups raisins
- 1½ cups golden raisins sultanas in Ireland
- 1½ cups currants
- ½ cup glacé cherries washed and quartered
- ½ cup candied mixed peel
- ½ cup dried apricots diced
- ½ cup chopped almonds
- 2 oranges grated zest and juice
- 2 lemons grated zest and juice
- 4 teaspoons mixed spice or pumpkin pie spice
- ½ teaspoon ground cinnamon eliminate if using pumpkin pie spice
- 1 cup melted butter 2 sticks
- ⅓ cup whiskey or brandy
Instructions
- 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. Add this recipe to your Stir-up Sunday collection. This is the last Sunday before Advent when families traditionally gathered to make their festive treats such as Christmas pudding, Christmas cake and mincemeat.
I hope you never go back to store-bought mincemeat once you give this recipe a try.
Please share my recipes on your social media channels like Facebook, Instagram, and Pinterest. I really appreciate your support in spreading the word about my website.
Thanks, as always, for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade
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.
Christmas Recipes
- How To Roast Potatoes Irish Or English Style
- How To Steam A Christmas or Plum Pudding In A Crockpot.
- Irish American Mom's Christmas Pudding
- Chicken and Mushroom Vol-Au-Vents
Christmas
- Sewing Spool Christmas Tree Ornament Craft
- Tissue Paper Christmas Tree Cone Craft
- Cardboard Tube Paper Plate Christmas Wreath
- Stirrings by Máire Malone - An Irish Poem for Christmas
What I Miss About Ireland
- The Metal Gate - Ireland's Picture Frame
- Pop Up Pub - An Innovative Business Idea From Ireland
- Skipping Stones
- Knockalla or Port Salon Beach, County Donegal - One Of Ireland's Most Beautiful Beaches
Patricia
People have a way of turning their nose up at mincemeat without ever having tasted it. Your recipe sounds delicious Mairead. I might try it, but tell my family it is Holiday fruit pie. Insert eye wink here!
Irish American Mom
Hi Patricia - I think the problem lies in the name "mincemeat" - it just doesn't sound appetizing. I like your idea of calling it a holiday fruit pie filling, because that's exactly what it is, plus it's full of warm, festive spices and a little kick of brandy for good measure. I believe it definitely deserves a tasting by one and all.
Happy Christmas baking.
Mairéad
Robert
This is a very nice recipe for those who are afraid of adding beef and / or suet. The addition of the butter helps give it the proper mouth feel.
Irish American Mom
Hi Robert - I'm delighted you like this recipe. I love the combination of fruits and the butter creates the right texture for sure. Thanks so much for taking the time to rate this recipe.
All the best,
Mairéad
Kiley
It seems like Irish food is a lot heavier or heartier than American food. Is that true? Does that also make their obesity rates higher?
Irish American Mom
Hi Kiley - These Christmas recipes are far heavier and heartier than American Christmas fare. Traditional Irish stews and soups may also be heartier than some American recipes, but I think if food is made with wholesome ingredients and eaten in moderation it does not always contribute to obesity. In Ireland obesity rates are rising, but they are not yet as high as in the United States. I think that this could possibly be attributed to increased reliance on fast food and convenience foods. Back when I was young and most people ate traditional Irish food, there was very little obesity in the country.
Thanks so much for stopping by to check out this recipe.
Best wishes,
Mairéad
Shauntreva
Can you tell me how much this recipe makes? I've never made this before so I'm not sure I'll like it so I don't want to waste a whole batch. Watching the Great British Bake Off leaves me wanting to try so many English recipes lol. I'm thinking I might half this for Christmas but I want to get 1 jar big enough rather than multiple smaller jars. If you know roughly how much your full recipe is I can take it from there. Thanks for your help!
Irish American Mom
Hi Shauntreva - It's lovely to hear you are trying out new English recipes - I love the British Bake Off too. This mincemeat recipe yields 2 quart size mason jars of mincemeat which is quite a lot. You may wish to halve the recipe totals so you don't make too much first time around. Thanks for stopping by to check out my recipe.
Happy baking!
Mairéad
Cheryl Barker
My grandma always made mincemeat pie for my dad, and I confess I thought it had meat in it so I never wanted to try it! 🙂
Hope you have a wonderful Christmas with your loved ones, Mairéad. Blessings to you and yours!
Irish American Mom
Hi Cheryl - I hope you have a lovely Christmas too. Mincemeat pie may be a taste from days gone by, and is truly meat free. It's a taste of my childhood.
Christmas blessings to you and your family.
Mairéad
Shannon Winkelman
Hi! I have a question about storage. Do you seal the jars like you do when canning?
Irish American Mom
Hi Shannon - Sealing the jars like you do for canning will only extend the life of this product. It's not as crucial a step as it is for foods that do not contain alcohol. Once I sterilize the jars I don't bother sealing and waxing them, since I like to top off the mincemeat with a little extra alcohol every few months to help extend its shelf life.
I hope this helps and thanks for stopping by to check out this recipe.
All the best,
Mairéad
Gail
I have never tried this because if the meat word. I did take down the recipe and will try it, it sounds delicious.
Irish American Mom
Hi Gail - I think the title 'mincemeat' puts many people off trying this traditional recipe. It's delicious baked in tarts or as mince pies - very popular in Ireland at Christmas time. Wishing you the very best for 2021.
Happy New Year,
Mairéad
T.M. Johnson
No disrespect meant, IAM, but I feel the same way about "meatless" mincemeat as I do about replacing the first syllable of "Christmas" with an "X." It galls me to read the disclaimer on the labels of the grocery stocked jars of mincemeat: "contains no meat." Why not just call it "raisin pie filling" then? True mincemeat should have a meat component, traditionally from wild game: deer, elk... I have enough hunters in my circle of friends to supply me with three pounds of venison when mincemeat season rolls around (in exchange for a jar of product, of course). In addition to meat, my recipe calls for suet, also. I reduce the apple portion by half and replace the other half from my quince crop.
Just last week I baked mincemeat tarts for my mom's Christmas "goodie" bag. When it comes to homemade mincemeat, I don't mince words... nor do I leave out the meat. The merriest of Christmases to you and your family. TMJ
Irish American Mom
Hi T.M. - No disrespect taken at all, at all. You are a true mincemeat lover, especially if you make it with venison. Your recipe is probably very close to the original mincemeat of medieval times. Suet, apple and quince really round out your collection of perfect ingredients. The mince pie filling I make is very much based on the Victorian meat free versions from England. So I should call it mince pie filling and omit the word 'meat.'
A very happy Christmas to you and yours too,
Mairéad
irishnannie
Thank you, Mairead, for another wonderful eye opening post! I have to say I have never been a big fan of mincemeat, but you sure do make it look pretty tasty! You also introduced another thought to my mind and that is actually adding meat...what a wonderful combination with some tender chicken...? Does that sound crazy? Anyway...you have got me thinkin'!
God bless you!
Irish American Mom
Hi Irishannie - Adding meat takes this recipe back to its Medieval origins, so how crazy can that be to go back to the beginnings.
Blessings to you too!
Mairéad
Deirdre Nic Tsaoir
Is it ok to leave it with the melted butter at room temp.?
I cannot remember my mam’s method from growing up LOL. I guess if you have done it in years past you have had no problems.
As an Irish person I have to concur with the suet or butter, most Irish and UK families do use the Victorian recipes not the original Middle Ages, it just Irish traditional and those are the recipes she is putting on here authentic ones you will find in Ireland if they are labeled Irish.
Irish American Mom
Hi Deirdre - There's no problem leaving it at room temperature once the jars are sterilized and well sealed. The booze acts as a preservative. It should last upto 6 months or more.
Thanks so much for checking out my recipes and giving them your seal of approval.
Best wishes for Christmas.
Mairéad
Susan Finnell
Thanks for the recipe. It is getting very difficult to find prepared mincemeat in our stores. I made this one and it is delicious. So much better than what you get in a jar. My mom always made what we called a mince apple pie at Thanksgiving. This is basically an apple pie with mince mixed in. A nice way to lessen the intensity of the full mince flavor for us lightweights. I kept up that tradition when the event transitioned to our house many years ago. I plan to continue to make my own from now on. Its so worth it.
Irish American Mom
Hi Susan - I'm delighted to hear you liked this recipe and give it your seal of approval. I love the flavor of homemade mincemeat - it's so much nicer than the store bought varieties. I too have made an apple and mince tart or pie. The two go together perfectly and as you say, it's a great way to introduce mince meat to those who are not accustomed to its robust flavor profile. For me, Christmas is not the same without mince pies and I love how your family tradition involves a mince and apple pie for Thanksgiving.
Many thanks for stopping by.
All the best, and happy Thanksgiving.
Mairéad
Mariana
Hello! This is truly the most amazing mince I've ever tasted, thank you for the recipe! I've just made it this past weekend and was wondering if there was a safe storage time in the refrigerator?
Irish American Mom
Hi Mariana - Thank you for giving my mincemeat recipe such glowing praise. I really appreciate it.
If the storage jars are sterilized and sealed tightly, this mincemeat will keep outside the fridge for 6 months or even longer. The alcohol in the mixture acts as a preservative and the flavor enhances with time.
If the jar has been opened after storing for a while, and the contents have been exposed to the air, it is best to keep it in the refrigerator. It should last up to a month in the fridge once opened. It should have a shelf life in the fridge similar to preserves or jam.
Now here's a trick for extending it's storage time - feed it a little more booze once you've opened it. Simply add another tablespoon or two of whiskey or brandy and mix it through the mincemeat. The extra booze helps preserve it a little longer. You also have the option of sterilizing a new jar, transferring the remaining mincemeat into it with a little extra booze, and then resealing it.
I hope this helps.
Happy Christmas baking!
Mairéad
sharron
I'm going to make this recipe, but just want to clarify if you have to process the jars?
Irish American Mom
Hi Sharron - This mincemeat tastes best when it is made well in advance of when it is needed and stored. I recommend processing or sterilizing the jars you're going to use to prevent bacteria in the jar spoiling the mincemeat. Here's how I do that: https://www.irishamericanmom.com/how-to-sterilize-jars-for-jams-pickles-and-preserves/
I hope this helps.
All the best,
Mairéad
Cindy
Best mincemeat ever - a real taste of Christmas in Ireland.
Irish American Mom
Hi Cindy – Thanks for checking out this recipe and rating it. I’m delighted you like this Irish Christmas recipe.
All the best,
Mairéad
Robin Wallace
I' was raised in a Scottish/Irish household, and this recipe reminds me of the"fruit mince" that the grandmas and aunties used to make every Christmas. They also made the meat version using beef (Grandpa's younger brother raised a beef steer on his farm for it every year).
Just one quick question:
In the ingredients list above, there's no measure for the currants. I lost the recipe for my family's version, but I'm guessing that you mean 1 1/2 CUPS of dried currants? I'm transcribing everything I have from Grandma's recipe box, and I find that I have to differentiate between the dried and fresh ones because Grandpa and the Uncles used to gather both red and black ones every year for jelly and drying to use in baking in the coming year.
I'm looking forward to making a batch with the bottle of Tullamore Dew I unearthed when cleaning out a seldom-used kitchen cupboard.
Irish American Mom
Hi Robin - I'm delighted to hear this recipe reminds you of your grandma's old traditional recipe for this festive treat. Many thanks for letting me know there were missing quantities in the printable recipe. I've corrected it and included the word cups. Dried black currants are what I use. I think Tullamore Dew will be wonderful in your mincemeat this year.
Happy baking, and thanks for stopping by.
Mairéad
Kevin
Made this over the weekend and it is so yummy! I know you recommend letting it age a bit, but my Dad has requested a pie asap! My question is…my batch seems quite juicy. Should I drain some of this off for pie filling?
Irish American Mom
Hi Kevin - I would drain some of the excess juice since you don't want your pie crust to get too soggy. When the mincemeat is jarred and aged over time some of the liquid evaporates away so it isn't quite so juicy. I hope your pie will be a great success. I love the taste of mincemeat for the holidays.
All the best, and happy Thanksgiving.
Mairéad
restaurantthatdeliversnearme.website
Thanks for the homemade mincemeat.
Irish American Mom
Hi there - Thanks for checking out my homemade mincemeat recipe.
All the best,
Mairéad
Debbie
Can’t wait to try this. I’m gathering all my ingredients. Could I use rum AND brandy instead of just brandy for the total amount called for in the recipe or would that confuse the flavors?
Irish American Mom
Hi Debbie - You can use any spirit you like. Whiskey, rum or brandy all work great and if you like the flavor combination of run and brandy, then I say go for it.
All the best,
Mairéad
Blair Madsen
Just a quick question. I made a large batch of mincemeat without suet just before Christmas last year. I have about one liter of the mincemeat still in the refrigerator. I have kept it on the bottom shelf in the back. About 4 months ago I place the mincemeat in a pot and brought it to a simmer then let it cool and added about a 1/4 cup of rum and brandy and placed it back into a sterilized glass jar. There is no mold or funky looking liquid on it and it smells really good. Am I okay to use it this year. Thanks
Irish American Mom
Hi Blair - Since you added more alcohol after simmering it and returned it to the refrigerator, it more than likely is okay. Now a food scientist might tell us differently since your mincemeat is over 6 months old. For me, if it smells okay then more than likely it is okay. In years gone by mincemeat was kept outside of the refrigerator for months, once it had been sealed in sterilised jars and contained plenty of alcohol. Now there always is a chance your mincemeat has gone off. The decision whether or not to use it is yours, but I personally would use it. I hope this helps.
All the best,
Mairéad
Elvira Naze
Shifting dietary patterns to cut back meat consumption and embrace extra protein plants can deliver nice advantages to each our health and the planet.
Irish American Mom
Hi Elvira - The name of this dried fruit mixture for pies and cakes can be a little misleading. No meat involved here, but a festive treat from the British Isles. Thanks for sharing your views on meat eating.
All the best,
Mairéad
Rick
Need Clarification: The HomeMade MinceMeat Recipe calls for Currants but doesn't specify whether Red, Black, or Zante(Rasin). Which, What? It's not easy to locate REAL Black Currants here in the USA, but I'm willing to make the effort if that is the type needed for the authentic Irish Recipe.
Irish American Mom
Hi Rick - zanté currants are what are used for mincemeat. I hope you enjoy this taste of Ireland. Thanks for checking out my recipes and ramblings.
All the best,
Mairéad
Sandra
I just made this mincemeat recipe. When the fruit looked like it was done, the butter was not all incorporated. The butter could be skimmed off the top of the fruit.
What did I do wrong? I doubled the recipe, so I put in a pound of butter. I skimmed off about 1/2 a pound.
Irish American Mom
Hi Sandra - You need to cook it for longer so that the butter melts in completely. Since you doubled the amount I would cook it on low for about 6 hours. Your mincemeat should be fine, even after skimming off some of the butter. Add an extra 2 tablespoons of whiskey or brandy to preserve it well.
All the best,
Mairéad
Dolly (Shelton WA, USA)
I have one question. This being my first time making homemade mincemeat, I'm wondering why there was so much liquid in the bowl after sitting in the refrigerator for the allotted time? There was approximately 1.75 cups of liquid. I was afraid it would make my bottom crust soggy, so I drained it off. Everything was great until it came out of the oven. The filling was dry; not the moist texture I'm used to with bottled mincemeat. Am I supposed to leave some of the juice in the mixture when I put it in the pie crust? Thank you
Irish American Mom
Hi Dolly - I would not store the mincemeat in the refrigerator after it is first made. Store it in sterilized jars for at least 2 weeks outside the refrigerator. The fruit will soak up the liquids at warmer temperatures. It will not go bad because of its alcohol content. You can then keep it in the refrigerator once the liquid is absorbed. The mincemeat is quite loose when added to a pie. It should not be fully dry. I hope this helps.
All the best,
Mairéad
Em
Could you please give measurements to make half or quarter, I would love to make this but would not need as much and don't want to compromise the flavours by miscalculating, thank you
Irish American Mom
Here's my recommendation for making a half batch of this mincemeat:
1 cups apple (Granny Smith or cooking apples diced and peeled)
0.75 cups plus 1 tablespoon of light brown sugar
1 cups raisins
0.75 cups golden raisins sultanas in Ireland
0.75 cups currants
0.25 cup glacé cherries washed and quartered
0.25 cup candied mixed peel
0.25 cup dried apricots diced
0.25 cup chopped almonds
1 oranges grated zest and juice
1 lemons grated zest and juice
2 teaspoons mixed spice or pumpkin pie spice
0.25 teaspoon ground cinnamon eliminate if using pumpkin pie spice
0.5 cup melted butter 2 sticks
3 tablespoons whiskey or brandy
I hope you enjoy this traditional festive filling from Ireland and the UK.
All the best,
Mairéad