|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Christmas in Britain just cannot be without mince pies. These small, sweet pies are filled with delicious homemade mincemeat, which is made from fresh and dried fruits, citrus zest, nutmeg, brandy, and suet blended together. Mincemeat is as traditional as the day itself, even though the pies are eaten from early November onwards—with some starting even earlier.
In case you are wondering, Christmas mincemeat is not, as the name suggests, made from meat, although it once was. It does contain suet, however, a saturated animal fat that's used in British baking, but there are vegetarian suet options; you can also use vegetable shortening (freeze it first). The suet melts in the oven and helps to preserve the mincemeat, and gives it lots of flavor. Make sure you have sterilized cans for preserving at the ready, as this recipe will make 3 pounds of mincemeat, and a pound of mincemeat will fill one 12-cup muffin pan for individual mince pies.
Mincemeat is remarkably easy to make, and homemade mincemeat is such a treat and so much better than shop-bought jars, so it really is worth doing. It may look fiddly with so many ingredients, but it is not. Quite the opposite, as the method is so simple; it is a case of mixing and an easy bake in the oven. Lots of cooks like to make the mincemeat ahead of time to give it time to mature, but don't worry if you are making it at the last minute. It still will taste good. How can all those delicious ingredients not be?
Click Play to See This Christmas Mincemeat Recipe Come Together
- 6 ounces/175 grams raisins
- 4 ounces/110 grams currants (dried)
- 4 ounces/110 grams candied mixed peel (finely chopped)
- 6 ounces/175 grams suet (shredded, beef or vegetarian)
- 1/2 pound/225 grams brown sugar (dark)
- 1/2 teaspoon nutmeg (freshly grated)
- 2 teaspoons mixed spice
- 1 lemon (grated zest and juiced)
- 1 orange (grated zest and juiced)
- 1 apple (Bramley or cooking apple, cored and finely chopped, unpeeled)
- 4 tablespoons brandy
Gather the ingredients.
In a large baking dish, combine all the ingredients except the brandy, stirring well to make sure they're evenly distributed. Cover with a clean tea towel and leave overnight for the flavors to meld together.
Heat the oven to 230 F/110 C/1/4 gas.
Remove the tea towel and cover the bowl with foil and place in the warmed oven for 2 1/2 hours. Stir the mincemeat mixture well and leave to one side to cool, stirring from time to time. The stirring is essential as it helps to distribute the fruits evenly as the mixture cools.
Once cooled stir the mincemeat again, add the brandy and stir one more time.
Fill previously sterilized jars (see below) with the cold mincemeat, cover with a wax disc, and a lid. The mincemeat will keep up to one year in a cool, dark place, though I doubt you will want to keep it that long.
Mixed spice is a common blend of baking spices used in British cooking. To approximate this combination, you can use a 1-to-1 substitution of mixed spice with either pumpkin pie spice or apple pie spice. Or, you can make a mix of the following:
- 4 teaspoons ground cinnamon
- 2 teaspoons ground coriander
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
This will yield approximately 2 1/2 tablespoons of mixed spice.