Mincemeat Pie Filling
Mincemeat pie filling for mince pies is a fabulous make ahead traditional British concoction. Use it for so many desserts and treats. Pretty jars of mincemeat make wonderful holiday gifts, too!
So it’s March and I’m sharing a recipe for mincemeat pie filling, but you see, in order to be ready for Christmas, we need to make mincemeat well ahead of time for the best tasting mince pies.
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According to the artisan bakers at Brasserie Bread in South Melbourne, Australia, this mincemeat pie filling recipe should be made a year in advance. I’m a couple of months late, but I’m betting it won’t make a world of difference as a minimum of 6 months is recommended. However, for those of you who are new to this British dried fruit filling, let me explain a few things. The recipe, for the rest of you, is below.
And if you’re reading this in November, I say go for it, because fresh mincemeat of a few weeks is still better than store-bought. It will also convince you to make a batch in the beginning of the new year when you taste how delicious it is!
What is Mincemeat?
Mincemeat pie filling is a British mixture which contains lots of dried fruits, spices and often spirits, such as brandy or rum. It is made up to a year in advance, and used to make mince pies (little tartlets) as well as other baked goods.
Mincemeat also has some form of fat, like lard or butter, which leads us to the next question.
Why is it Called Mincemeat if There’s no Meat in it?
Mincemeat pie filling used to be made with beef, and was actually a savory creation, and not sweet (although it did still have similar ingredients to what we make today). Through time, meat was taken out of the recipe, and now one can even find, or make, vegan mincemeat.
I have used some leftover mincemeat in this tea bread recipe and it’s divine!
Why use This Mincemeat Pie Filling Recipe?
I’m not a huge mincemeat fan, or should I say, I didn’t use to be a big fan. However, my friend Lisa in Australia sent me this recipe, and after reading the reviews and ingredients, I just knew I had to make it.
It’s honestly the best recipe that I’ve ever made. I’m sharing it with you in case you too would like to have some pie filling on hand to bake some mince pies at Christmastime. EDIT: in 2026, I continue to make it every year, it’s SOOOO good!
Christmas Pudding or Christmas Cake (seen below) are also brilliant British make-ahead holiday treats!
Maybe you’d even like to have a few jars of mincemeat to give away as presents. It’s so unlike me to be this well-prepared, so there’s hope for us all!
Here’s just a couple of recipes you can use the mincemeat pie filling in ~
Traditional British Mince Pies
My twist on Mary Bary’s Bakewell Tart. Don’t tell Mary, but I like this version better than hers!
If you’re giving jars of mincemeat as gifts, I like to cut a piece of festive fabric to fit the lid, then tie a ribbon or raffia to hold it in place. You could also attach a gift tag, or a recipe in which to use the mincemeat filling.
Homemade Mincemeat Pie Filling Recipe
slightly adapted from Brasserie Bread’s recipe makes over 2 pints (enough for 60 homemade mince pies)
PRINTABLE RECIPE BELOW
Ingredients
- currants
- raisins
- dried apricots
- dried cranberries
- apple
- sugar
- lemon rind
- butter (or suet)
- mixed spice (you can make your own)
- cinnamon
- nutmeg
- brandy
- Grand Marnier
Day 1 – Make the Pie Filling
Place the dried fruit, grated apple, sugar, lemon rind and butter into a bowl and mix well.
Add the spices, brandy and Grand Marnier. Stir until everything is well mixed, cover and place in a cool place for 24 hrs.
Day 2 – Stir the Filling
Stir the mincemeat pie filling the following day; leave for another 24 hrs.
Day 3 – Pack and Store the Mincemeat
Stir again, and put into a clean jar, or airtight container, packing it down to avoid air gaps. I warmed the partially packed jar in a bowl of warm water to melt the butter a bit. Seal and place in the refrigerator for a minimum of 6 months for the very best results.
If you’re reading this in October, it will still taste good in December, if you make it now. That’s all there is to making an insanely delectable mincemeat! It’s ridiculously easy!
The fruity mincemeat filling looks lovely in jars. And don’t you feel fantastic having something prepared for Christmas so early in the year? I love it!
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Mincemeat Filling for Pies ~ Make it Now for Christmas Gifts in December
Ingredients
- ¾ cup currants
- ¾ cup raisins
- ¼ cup dried apricots chopped
- ⅓ cup dried cranberries chopped
- ½ Granny Smith apple grated
- ½ cup sugar preferable organic
- 1 tsp grated lemon rind
- 2 oz butter melted
- ½ tsp mixed spice you can make your own if you are in the US
- 1 dash cinnamon
- 1 dash nutmeg
- 3 ½ Tbsp brandy
- 1 Tbsp Grand Marnier
Instructions
- Place the dried fruit, grated apple, sugar, lemon rind and butter into a bowl and mix well.
- Add the spices, brandy and Grand Marnier. Mix well, cover and place in a cool place for 24 hrs.
- Mix the mincemeat the next day; leave for another 24 hrs.
- Stir well and put into a clean pint jar, or airtight container, packing it down to avoid air gaps. I warmed the partially packed jar in a bowl of warm water to melt the butter a bit. Seal and place in the refrigerator for a minimum of 6 months.
Notes
- While making this months in advance is best, it’s still excellent when made just a few weeks in advance.
- Feel free to add some fresh orange peel or orange rind, too.
Nutrition
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I’d like to make your mincemeat recipe. When you say seal the jars, are they air tight? Am I canning this? or just putting the lids on the jars? Also the 2 times I the it sit for 24 hours in a cool place, do you mean the refrigerator or just a cool spot in my kitchen? Thank you so much.
Hi Elizabeth, yes, just close the jars as they will be kept in the fridge. If it’s not too hot in your kitchen, a cool place is fine. Let me know how you like the mincemeat!
Thank you so much for getting back to me. I make fruitcake for Christmas every year. My recipe dates back to my grandmother. It has gotten hard to find mincemeat here in the US, and it’s very expensive. I can only find it online. Thank you so much for this option and for answering my questions.
Agreed, and the purchased version isn’t usually great. Thank you, Elizabeth.
Nothing tastes like the holidays like these sweet little mincemeat tarts! Thank you for this recipe!
Question about the “1/2 tsp mixed spice” in you Mincemeat Pie Filling Recipe: is that what we call ‘Allspice’ here in the USA? If not, what is it and where do I find it?
I’m really looking forward to trying your recipe because I can no longer depend on the store-bought product. Thanks!
I can always tell who uses the JUMP TO RECIPE button as they miss all the info I give in the post. There’s a link to the recipe for mixed spice (no, it is different from allspice) but in a nutshell, no need to buy it, just make it. Mixed spice recipe.
Can’t wait to try this recipe. I love using mincemeat as topping on my toast or muffins…like a jam…but so very much better.
This is so close to cuccidati filling that I’m tempted to make a Sicilian twist on mincemeat, perhaps using marsala; not sure about the fat component. The thought of the stuff matured all year to be used at Christmas (and also being ready-mixed!) is too tempting to ignore. (It would also be a dream combined with almond in a Bakewell.) Thank you for demystifying mincemeat. – a Stateside vegetarian
Sounds like a plan, and just use butter instead of suet! :)
Hi Christina I have never made the mincemeat pie I will give it a go for next year. I have noted it on my calendar for March next year. I have tried so many of your delicious recipes and none have failed on me. Thank you and Happy Christmas and a prosperous new year. 🔮
You are a gem, Loretta! Thank you and I’m sure you’ll love the mincemeat next year! Merry Christmas to you, too!