Jewelled mincemeat

Jewelled mincemeat

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(12 ratings)

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Cooking time

Ready in 45 minutes - 1 hour

Skill level

Easy

Servings

Makes 1.8kg/4lb

A lighter, zingier and fruitier version of traditional mincemeat. Can be frozen for up to 6 months

Nutrition and extra info

Additional info

  • Can be frozen
Nutrition info

Nutrition per tablespoonful serving

kcalories
64
protein
1g
carbs
10g
fat
1g
saturates
0g
fibre
1g
sugar
5g
salt
0.03g

Ingredients

  • 1kg cooking apples
  • 1 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 350g light muscovado sugar
  • grated zest and juice of 3 oranges
  • grated zest and juice of 1 lemon
  • 350g cranberries, fresh or frozen
  • 100g raisins
  • 300ml brandy, rum or sherry
  • 100g dried apricots, chopped
  • 175g mixed nuts (such as brazils, pecans, almonds and hazelnuts), toasted and chopped
  • 250g dried tropical fruits (such as pineapple, papaya, etc), chopped

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Method

Peel, core and chop the apples, then put them in a large pan with the spices, sugar, citrus zests and juices. Bring to the boil then cover and simmer for about 10 minutes until the apples start to soften. Add the cranberries, raisins and alcohol. Bringto the boil, stirring well, then reduce the heat and simmer for 20-30 minutes, uncovered, until thickened. Stir in the apricots, nuts and tropical fruits. Remove from the heat, leave to cool, then pack into sterilised jars. Seal, label and keep for up to 1 month in the fridge, or 6 months in the freezer.

Recipe from Good Food magazine, November 2003

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Comments

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rosievimes's picture

I really love this mincemeat recipe, it's easy to make and tastes divine. Be warned though it does make rather a lot and you will be met with requests to make batch after batch until it's used up. It's that good!

jemfey's picture
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I love this mince. I made it last year for the jewelled mince pies and everyone liked them (even my boyfriend, who normally wouldn't touch mince pies, was finally converted!). I think everyone enjoyed having a change to the usual mince pie as it has a bit of a different, lighter but zingier flavour, than the ones they had been eating for the last month.

flosssy's picture
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Made this last Christmas and it went down a storm. I omitted the nuts as I don't like them, but just added more dried fruit. Delicious and light and went so well with almond pastry. Have just dug this recipe out for this year :o)

taracox's picture
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Made this last autumn with some of the cooking apples from our apple trees. Tastes amazing. All the mince pies made with this were demolished!

zoeridgway's picture
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This is a really lovely mincemeat. I hate mince pies normally, but we have been making this recipe for the past few years. The mincemeat freezes really well. Just found a batch from last year defrosting it at the mo.

samjlyon's picture
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Lovely!!! Took note of the above comments and reduced the number of oranges to 2, slightly less apple and a little less alcohol (I used sherry)....wasn't too wet or citrusy, smells and tastes gorgeous!! I used the mincemeat the next day, tasted fab. Have frozen the rest in jars for use nearer Christmas time!!

reena2510's picture

Just made this last night, and it smells yummy... made me feel very christmassy ^^ even the other half was making positive comments and he hates mince pies!! was wondering though, how long do i need to leave it to mellow before using?? or can i use it straight away??
also i have put the mincemeat in glass jars and so was wondering how to go about freezing it as i really dont want to put glass in the freezer....

debsywebsydoodah's picture
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This is my favourite mincemeat recipe - it is so light and fruity and tart. This year I was inspired by Pam Corbin's Compost Jelly Recipe from her River Cottage book and decided to make Mulled Wine Jelly.

Chop the left over orange shells and pop in a saucepan with the left over apple skins/cores. Add a cinnamon stick, some cloves, allspice berries and a grating of nutmeg. Pour over a bottle of good red wine and then top up with water so fruit is submerged. Bring to boil, simmer for an hour to an hour and a half and pour through a jelly bag.

Leave to drip overnight then measure the liquid. Bring to boil. Add 450g sugar for every 600ml liquid. Boil until setting point is reached (105c on a jam thermometer or pour a little onto a cold plate and see if jelly wrinkles when you push it with your finger.). This took about 20 minutes for me.

Pot into sterilized jars and lid. This made 3 lovely pots of jelly to give as presents from something I have always thrown away. x

icecreamdogpark's picture

I have dried tropical fruit with coconut in should i pick the coconut out or is it ok to leave it in?

sesamehead's picture

Please can someone suggest an alternative for the 300ml of alcohol? Can I simply leave it out or do I need to add liquid for moisture? A little more orange juice perhaps but any suggestions for how much? Many thanks

aonissi's picture

I have been making this mincmeat since 2003 and it is absolutely delicious. Everybody is amazed after their first mouthful, as it is like an 'anti' mincemeat! The whole house smells like Christmas and I get so much pleasure looking at my filled jars on the run up to Christmas!

Angela O

greenlung's picture
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Made this last year, and everyone commented how it was so gorgeous, and preferred it to the other suet mincepies I made. Threw in some dried cranberries I had in the cupboard for agessssss. Have just made it for this Christmas and probably make two batches of it. Am dying to try it.

candir101's picture

This is the BEST mincemeat in the world!!!!!!
Thank you Good Food

goddesexyangel's picture
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Thank you for this recipe...
I made a batch and added a little more alcohol just to give it a little extra zing... I used amaretto and a splash of malibu...
FANTASTIC....
Even people that do not normally eat mincepies loved this filling...

tinker666's picture
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This made my whole house smell of christmas!
Turned out really well, have jarred it to freeze for nearer the festive period! Tasted scrummy!

harley121202's picture
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I do this mincemeat at the end of November every year since seeing the recipe years ago. I hate the heavy, oversweet, suet laden mincemeat you usually get in mince pies and so this was a bit of a revelation! I can join in and eat mince pies at christmas now! Everyone who has tried them, adores them and I always make sure I do more than the recipe says because everyone wants to take a jar home with them!

This is a staple christmas food in my house and me and my 4 children adore making them (along with my special home made sausage rolls) on christmas eve!

clarebrown's picture
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When I made my mince pies with this mincemeat, more than one person said they were the best mince pies they'd ever tasted! Lovely and fresh and fruity.

kookgodin28's picture
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Easy to make although it stayed much more moist than I expected. Very fruity, but the alcohol was quite noticeable and the pies had a slightly acidic aftertaste in my first batch. Froze halve and saved it for Christmas. This batch tasted better, with the sharpeness of the alcohol gone. Next year back on the menu.

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