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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10th Oct, 2011
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....
1st Dec, 2010
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
6th Nov, 2010
I have dried tropical fruit with coconut in should i pick the coconut out or is it ok to leave it in?
2nd Sep, 2010
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
20th Nov, 2009
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
6th Nov, 2009
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.
24th Sep, 2009
This is the BEST mincemeat in the world!!!!!! Thank you Good Food
20th Dec, 2008
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...
21st Oct, 2008
This made my whole house smell of christmas! Turned out really well, have jarred it to freeze for nearer the festive period! Tasted scrummy!
1st Oct, 2008
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!


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