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–+ servings
mincemeat in jars

Mincemeat Filling for Pies ~ Make it Now for Christmas Gifts in December

Course Desserts
Cuisine British, Scottish
Prep Time 15 minutes
Additional Time 2 days
Total Time 2 days 15 minutes
Servings 36
Calories 44
Author slightly adapted from Brasserie Bread (Australia)
A super easy and delicious mincemeat concoction for making mince pies and more over the holidays.

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
US Customary - Metric

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.

Nutrition

Serving: 1Tbsp | Calories: 44kcal | Carbohydrates: 8g | Protein: 0.2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 11mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 79IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 0.2mg
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