Jewelled mincemeat

Jewelled mincemeat

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(13 ratings)

Ready in 45 minutes - 1 hour


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

  • Can be frozen

Nutrition: per tablespoonful serving

  • kcal64
  • fat1g
  • saturates0g
  • carbs10g
  • sugars5g
  • fibre1g
  • protein1g
  • salt0.03g
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  • 1kg cooking apple
  • 1 tsp ground mixed spice
  • 1 tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 350g light muscovado sugar
  • 3 oranges, zested
  • 1 lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 350g cranberry, fresh or frozen


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 100g raisin
  • 300ml brandy, rum or sherry



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 100g dried apricot, chopped



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 175g mixed nut (such as brazils, pecans, almonds and hazelnuts), toasted and chopped
  • 250g dried tropical fruit (such as pineapple, papaya, etc), chopped


  1. 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 mins 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 mins, 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 one month in the fridge, or six months in the freezer.

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Comments, questions and tips

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24th Dec, 2018
I liked the look of this receipe but 1.8kg is definitely too much for me, so I divided all the ingredients by two to get half as much. That ended up as 36+ pies using 3" cut outs, which was plenty. I only had dark muscovado so I took another 50g of sugar away, but they still turned out very sweet and I probably could have gotten away with even abit less. I wish my local supermarket stocked those dried cubes of papya cause I think it would have added a lovely texture, but I just used dried pineapple for the tropical fruit. All in all, the mixture turned out great and I'm very pleased with it. Can't wait to make it abit earlier next year to see how maturing out of the fridge helps the flavour develop.
7th Nov, 2017
This is my go-to mincemeat for the last four years, and I recommend it to everyone. It is particularly good as we have a lot of friends with dietary restrictions and it is vegan and gluten-free. This has ruined me for shop bought mince pies, as they are all too heavy and rich now. It is really light and delicious, and I can always fit one in, even after a big Christmas meal.
4th Jan, 2016
Great recipe, though very different form traditional mince pies indeed! One question now that I have plenty left: I'm going to freeze some (in large teaspoonfuls: I always do that, so that my portions are ready to go in the pastry cases & it's so much quicker to defrost), but has anyone had some on porridge?
27th Dec, 2015
I never liked traditional mince pies because of the filling - far too sweet for me. As my little one likes it and I'd like the whole family to enjoy mince pies together, I decided to give this recipe a go - It is great, fruity and crunchy at the same time. It is still a bit sweet for me, but other people loved it and said it was definitely the best mincemeat they had. Used it with another recipe from this website (Unbelievably easy mince pies), a perfect combo.
RosieVimes's picture
6th Feb, 2014
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!
11th Dec, 2012
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.
17th Nov, 2012
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)
5th Jun, 2012
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!
17th Dec, 2011
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.
28th Nov, 2011
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!!


1st Oct, 2015
This may be a stupid question but can you put this mincemeat in the freezer in jars? Or would you freeze in bags?
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