I just finished making this mincemeat filling for the first time, so this is still a work in progress, until I bake off the pies at holiday time. However, I tasted the filling after it cooled and I thought it was delicious and can only imagine how it will be once the alcohol has had time to mellow over the next couple of months. It’s nicely spiced, but not overly strong and the sweetness is there but again, subtle and balanced from the alcohol and the citrus juice.
Feel free to mix and match the dried fruit, though I started off with a lot more currants, which didn’t absorb as much of the liquid because of their smaller size. I ended up beefing up the quantity of raisins. Also, I’ve seen other recipes incorporate candied orange peel so I added some that made previously. I love orange paired with spice during the holidays.
Also, this makes quite a bit of filling. Supposedly, it should be enough for 20 mince pies, but I think I can closer to 30 out of this batch?
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Homemade Mincemeat Filling
Adapted from The Book of St. John Cookbook
Ingredients:
500 g baking apples, peeled, cored, and diced small
350 g cold, unsalted butter, cubed
400 g golden raisins
500 g Zante currants
500 g raisins
400 g dark brown sugar
2 tablespoons golden syrup
Zest and juice of 3 lemons and oranges
100 g candied orange peel
2 tablespoons mixed spice, see recipe below
1 teaspoon kosher salt
190 ml brandy, plus 125 ml to feed over 1 month
40 ml dark rum
Mixed Spice:
1 Tbsp ground cinnamon
2 tsp ground allspice
2 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground coriander
¾ tsp ground mace
Equipment:
3 glass jars, 36 ounces each
Directions:
In a large roasting pan, combine everything but the alcohol. Let sit for 24 hours, stirring occasionally, to allow all the flavors to incorporate.
Preheat the oven to 250°F. Cover the roasting pan with foil and bake for 75-90 minutes, stirring every 20 minutes. The fruit should be plump and the liquid thickened, not runny.
Place the pan on a cooling ran for 30 minutes. Then add the alcohol. Stir to incorporate.
Fill the sterilized jars with the mincemeat. Place in the fridge. Stir weekly for 1 month. When it looks dry, add the reserved brandy.
Keep the filling in the fridge, until ready to make mince pies.