Updated Mincemeat
Submitted by lombi
Homemade mincemeat with raisins, currants, apples, almonds, candied peel, and brandy. No suet needed. Ground twice, baked, and aged for rich, spiced holiday filling.
YIELD
2 servingsPREP
10 minCOOK
40 minREADY
1This updated mincemeat skips the traditional suet and lets butter do the heavy lifting instead, producing a rich, fruity filling that’s ready for pies, tarts, or eating straight from the jar.
Raisins, currants, sultanas, chopped apples, almonds, candied citrus peels, and warm spices all get ground together twice through a meat grinder for a fine, cohesive texture.
Bake the mixture briefly, stir in a generous pour of brandy, then tuck it away in a cool spot for at least a week. It only gets better with time and keeps for up to six months.
Chef Tips
- Grinding twice through the finest blade creates the traditional smooth mincemeat texture; once gives a chunkier result if you prefer it
- Use good brandy you’d actually drink; the flavor comes through in the finished mincemeat
- Age for a minimum of one week, but a full month produces far deeper, more complex flavor
- Makes enough filling for multiple pies; portion into jars for gift-giving during the holidays
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Combine all ingredients and grind twice through the finest blade of your meat grinder.
Place in a lidded oven-proof pot and place in the oven.
Bake for 40 minutes. Remove from oven and stir in brandy.
Store the mincemeat in a cool place for at least 1 week before using, or up to 6 months.
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