I always used to think my mum was crazy for making mince pie filling when you could just grab a jar from the supermarket or pick up a pack of ready made pies. But having tried the store bought option and compared it to home made – there really is no contest!
This amazing recipe takes around ten minutes to make and barely any effort! Make it once, you won’t go back. Promise.
You will need
Sterilised jars (either simmer in boiled water for around ten minutes or run them through a hot dishwasher cycle!).
- 175 g currants
- 175 g raisins
- 175 g sultanas
- 100 g mixed peel
*alternatively combine the quantities of dried fruit listed above and use a good quality mixed fruit mix instead.
- 100 g dried cranberries
- 225g soft dark brown sugar
- 65 ml port
- 1 small cooking apple, peeled, cored and finely chopped or grated
- 125 g butter, cut into small pieces
- 60 g blanched almonds, roughly chopped
- ½ tsp ground cinnamon
- 1 tsp mixed spice
- 200ml brandy, rum or sherry
To make the mincemeat
Dissolve the sugar in the port, stirring gently.
Then add all the other ingredients (apart from the brandy) to the pan and stir until the butter melts. Simmer very very gently for around 5-10 minutes until the fruit begins to plump up and the nuts soften slightly. Remove from the heat and allow to cool. Once cooled, add the brandy and stir into the mixture.
To jar and store
Spoon the mixture into the sterilised jars and seal tightly. Store in a cool dark place. The mixture improves with keeping. Use within 3-4 months (it never lasts that long in our house though!).