Fruit-Filled Mincemeat

Confession time… I’ve never been a mince pie fan. Not standard ones anyway, but this mincemeat is a whole other ball game- I’ve definitely been converted, and will soon be turning into a mince pie (as far as I’m concerned, they’re for the whole of winter, not just for Christmas).

This mincemeat is light and fruity, you can change the amount of brandy to suit your taste buds, or you can just substitute it for freshly squeezed orange juice, if you’d prefer.

FRUIT-FILLED MINCEMEAT RECIPE

Makes enough for 12, hearty mince pies, double or triple the recipe as needed.

I tend to keep it in a container in the fridge for up to a month, or in the freezer for up to 3 months, but you could also can it or seal it in sterilised jars to store for longer (if it lasts that long before being eaten).

Ingredients:

  • 75g Dried Apricots, chopped
  • 100g Sultanas
  • 100g Raisins
  • 100g Dried Cranberries
  • 50g Dates or Dried Figs (whichever you have), chopped
  • 225g Unsweetened Apple Purée (or 2 Red Eating Apples, peeled, cored and finely chopped)
  • 50ml Brandy or Orange Juice (more or less to taste)
  • Juice of Half a Lemon
  • Juice of 1 Orange
  • Zest of Half an Orange
  • 1 tbsp Butter or Margarine
  • 2 tsp Vanilla Extract
  • ¼ tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Ground Ginger
  • ¼ tsp Ground Allspice

Method:

  1. Weigh out all the ingredients into a saucepan and stir together well.
  2. Place on the hob on a very low heat and simmer gently for 30 minutes, stirring every few minutes to stop it sticking to the bottom (I can tell you from experience, if you get distracted by playing with the dogs, it WILL burn). Taste and add more brandy if you’d like.
  3. Take off the heat once the dried fruit is plump and squishy, infused with all the festive flavours, and allow to cool. Then, Enjoy!

*Recipe originally inspired by Deliciously Ella’s Mince Pies.


I hope you find this as yummy as we do, please let me know how you get on! It works well with my Gluten Free Shortcrust Pastry as individual mince pies, or one giant mince pie slab, and also, stirred into cake mix, dolloped into the centre of cupcakes, or literally any other way you can think of!

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