This recipe for homemade all-fruit mincemeat filling will make your kitchen smell absolutely sublime.
- 2 apples, finely chopped
- 2 pears, finely chopped
- Grated zest and juice of 1 lemon
- Grated zest and juice of 1 orange
- 1 cup raisins, Sultana or Thompson
- ½ cup golden raisins
- ½ cup dried apricots, finely chopped
- 1 cup currants
- ½ cup candied peel or orange marmalade
- 1 ½ cups dark brown sugar
- ¼ cup butter
- 2 cinnamon sticks
- 1 tsp pumpkin pie spice (or ½ tsp ea cinnamon, nutmeg, allspice)
- 1 tsp finely grated ginger
- ½ cup dark rum or brandy
- Optional to add any or all of the following:
- ½ cup chopped walnuts or pecans
- ¼ cup dried cranberries
- ½ cup dried cherries
- Note: This recipe is vegetarian, and if you’re vegan you can absolutely forgo the butter altogether or sub in a solid vegetable shortening like Crisco.
- In a large saucepan, combine all of the ingredients except the alcohol and the nuts (if you’re using them).
- Bring to a simmer and cook over low heat, stirring often, for 40 minutes until the dried fruit is plump and the liquid is dark golden and syrupy.
- Remove from heat and stir in the alcohol and optional nuts. Store in an air-tight container in the fridge. This definitely tastes better with age, but honestly it’s hard to wait.
- Spoon into premade tart shells (or make your own pastry if you really want to go all the way), top with a pastry cut-out, and bake at 350⁰F for 15-20 minutes until the pastry is golden. I like to dip the top of the pastry cut-out in coarse sugar for an extra special glittery crunch.
You’ll notice I’m a recipe up-front kind of person. I absolutely loathe sites that make you scroll past four childhood anecdotes, eighteen full-screen photos of the process, a family tree, twenty video ads that will auto-play at full volume, and an undergraduate dissertation before you find the recipe buried at the bottom—if you can see it at all behind the banner ads and the pop-up newsletter offer that has no X in the corner. So annoying.