Homemade mincemeat (with apricots and oranges) is worth the effort. Despite all the yearly media mince pie reviews, homemade is by far the best. This recipe is simple and straightforward, yet the results are delightful. It is Light and fruity—not too sweet. Heating the mincemeat allows the suet to coat all the ingredients and extends its shelf life. The gentle bake in the oven also intensifies the flavours.
It makes for much lighter mincemeat because all the suet is evenly distributed. The apricots give it a lovely golden-orange colour, and the marmalade really boots the flavour.
Many non-mince pie-eating guests have been converted to this recipe, or perhaps it was the mulled wine.😉 Full mince pie recipe here.
It makes about three 350ml jars, as I like to make it yearly, but double it up if you have more pies to fill.🎄 Although it improves with time – it is also ready to use immediately. Use brandy, or you can mix sherry and brandy or add rum, most likely what is close to hand. I also tend to put enough alcohol to moisten the mincemeat, then recheck it before I use it to see if it needs a little more, which it inevitably does 😁.
Mincemeat with Apricots and Oranges, however
Substitute the apricots for cranberries, kumquats (remove the pip), or sour cherries. I have also swapped the orange for a large clementine, which was good. If you have time, make candied peel—it’s really good.
For more Christmas recipes, explore our festive pages.
Christmas Mincemeat with Apricot and Orange
Ingredients
Mincemeat
- 150 g raisins
- 150 g currants
- 110 g sultanas
- 40 g apricots (finely chopped) Other options; very finely sliced kumquats with their pips removed, dried cranberries or sour cherries
- 50 g candied peel (finely chopped) or add more currants
- 200 g apple (or quince) – varieties such as Bramley, Braeburn or Pink Lady are ideal – cored and chopped (small) or very coarsely grated. No need to peel.
- 110 g beef or vegetarian suet
- 110 g soft brown sugar
- 2 tbsp orange marmalade optional, if not using add 50g soft brown sugar
- 50 g almonds (medium/finely chopped with or without skins) or walnuts, macadamia …brazil nuts
- 1 organic unwaxed lemon zested and juiced
- 1 organic unwaxed orange zested and juiced
- 2 tsp mixed spice shop bought or recipe below
- ½ tsp cinnamon and a pinch of nutmeg
- ½ tsp pure almond or vanilla extract optional
- 60-90 ml brandy, rum or brandy/sherry mixed*
Mixed Spice
- 2 tbsp powdered cinnamon
- ⅔ tsp powdered cloves
- 1 tsp ground nutmeg
- 2 tsp powdered allspice
- 1 tsp powdered mace
- 1 tsp powdered ginger
- ⅔ tsp powdered coriander
- 1 tsp cardamom
Instructions
Mixed Spice
- If you have the time, the spice does reach another level if ground from scratch. If not, put all the powdered spices in the food processor to ensure they are well combined. Store in a sealed jar or container.
Mincemeat
- Put all the ingredients (except the alcohol) into a large heatproof bowl. Pyrex is ideal. Stir well. Cover and leave in a cool place overnight or a minimum of 6-8 hours.
- Preheat the oven to 110°C. Cover the bowl with foil, and leave in the oven for 3 hours.
- Remove, and stir well to distribute the melted suet. When cold, mix in the brandy until the mincemeat is moist . Pack into clean, sterile jars* (see below for how to link), seal and store in a cool dark place.
- The recipe makes about 3 x 350ml jars. The total dried fruit is 500g.
- Click here for the Mince Pie Recipe
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