This is my take on the classic British sweet mincemeat for their famous mince pies, a must for every Christmas. The pies are filled with this delicious sweet mincemeat that we’re about to make today. This recipe will make about 2 lbs. of mincemeat that will be enough for about 20 mince pies for everybody to enjoy.
One of my best friends is British and every time we’re near Christmas, she always mentions how she misses this traditional Christmas treat. Last Christmas I surprise her with this recipe and you won’t believe how wide her smile is, “it tastes like home” she said.
Serve them serve warm with brandy butter, gently melting ice cream or rum. Or, if you don’t have any of those things, you can always add your own personal touch to it, something like crushed almonds, orange crumble, or maybe some whiskey cream sauce.
Ingredients for Sweet Mince Meat for Mince Pies
2 lbs. of your favorite dried fruits
7 ounces of dried cherries
7 ounces of sultanas
7 ounces of currants
7 ounces of cranberries
7 ounces of soft figs
3.5 ounces of dried apricots
3.5 ounces of crystallized ginger
3.5 ounces of slivered almonds
2 fresh oranges (the zest and juice)
2 fresh lemons (the zest and juice)
2 granny smith apples (skin on, cored, and diced)
4.5 ounces suet
9 ounces soft brown sugar
1 ½ teaspoon powdered ginger
1 teaspoon cinnamon powder
½ teaspoon powdered clove
1 teaspoon of nutmeg
(or if you have a preferred mixed spice, use 4 teaspoons)
4 tablespoons of brandy (optional)
How to Make Sweet Mince Meat for Mince Pies
Pour the dried cherries, sultanas, currants and cranberries in a large bowl. Chop the dried figs, apricots, ginger and apples into small pieces and add to the bowl along with the almonds, suet, and sugar. Add the zest and juice of the lemons and oranges. Lastly, add all the spices.
With a wooden spoon, stir and mix thoroughly. Don’t be afraid to get your hands in there if the bowl is too full and give everything a thorough mix. Set aside for 3-4 hours to allow the fruit to absorb all the flavors and juices. Preheat the oven once the fruit has all nicely plumped up. Into a large baking tray, pour the fruit mix and cover with aluminum foil and place in the oven for 2 hours. Once done, remove from the oven and give them a good stir through.
Now is the time if you want to add brandy and again, stir through. Decant into sterilized jars or Kilner pots while the fruit is still hot and close the lid. Your mincemeat is now ready to enjoy.
To see the original recipe that inspired this one, check out the recipe for Sweet Mince Meat for Mince Pies found at Steve Owens.