Easy Homemade Sweet Mincemeat Recipe
Mincemeat - the all important filling for delicious mincepies. It's fruity, citrussy and contains warming winter spices filling your home with amazing festive aromas. Cook on!
Equipment
- mixing bowl, grater, zester, knife and spoons or spatulas
Ingredients
- 3/4 cup dried cranberries
- 3/4 cup raisins
- 3/4 cup currants
- 3/4 cup dried apricots chopped
- 1/2 cup mixed dried peel dried citrus peel oranges and lemon
- 1 orange zest and juice
- 1 lemon zest and juice
- 1 1/2 teaspoon mixed spice *see notes on spice below
- 1 bramley apple medium - grated
- 1/2 cup soft brown sugar
Instructions
Making mincemeat if using vegetable suet or grated butter
- Take a roomy mixing bowl and add the grated apple, zest and juice of the orange and lemon. Add the sugar and all of the dried fruit ingredients.
- Mix in the vegetable suet or grated butter, the spice and mix everything together until fully combined. The butter may take a little mixing in, just ensure that it's cold before you begin - it will make it easier.
Making mincemeat with non-dairy margarine
- If you are using non-dairy margarine then you may find it easier to mix the margarine and the sugar together and then gradually stir in the fruit, fruit zest and fruit juices until everything is evenly combined..
What to do once you've mixed the mincemeat
- Once the mincemeat has been mixed together and the everything is thoroughly combined, cover the bowl and pop it in the fridge overnight. This allows the fruit to plump up and the flavours to fully develop.
- The following day, either use the mincemeat in your baking or spoon it into clean jars and store in the fridge or freeze as described in the notes below. Enjoy!
Notes
Nutritional Information is computer generated and is intended as a guideline only.
This makes approximately 1lb/500g of mincemeat.
Storage: This mincemeat will kep for a week in the fridge and upto 2 months in the freezer. Defrost thoroughly before use.
This mincemeat recipe is suitable for vegans and vegetarians provided you use either a vegetable suet or a non-dairy margarine that is suitable for baking.
This mincemeat is gluten-free provided you use a gluten-free vegetable suet. Some types contain flour to keep the grains separate. Otherwise, follow the instructions for using either grated butter or a non-dairy margarine suitable for baking.
*mixed spice - if you do not have this spice, pumpkin spice is very similar.
Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!
Nutrition
Calories: 1751kcal | Carbohydrates: 461g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Sodium: 86mg | Potassium: 3757mg | Fiber: 38g | Sugar: 324g | Vitamin A: 3986IU | Vitamin C: 147mg | Calcium: 373mg | Iron: 11mg
