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.
This is a festive take on one of my favorite desserts, pavlova. The meringue is piped into a wreath shape and topped with Christmas-colored fruits. I’ve seen a lot of recipes that show red currants and while I’d love to use them, they aren’t in season until summer. This has fresh raspberries, pomegranate seeds and mint. I really love the crunch of the arils so I was generous with those. Sugared cranberries would also be fitting. For extra flavor, a surprise layer of Meyer lemon curd underneath the sweetened whipped cream.
I was inspired to make my own mince pies after eating them in London. From what I’ve researched, bakeries will often prepare the mincemeat filling months, sometimes years ahead, to really develop the flavor. While I’d love to try that one day, I decided to shortcut for my first bake, and bought a jar from a gourmet shop while in London.
Update August 2026: I ended up not liking the flavor from the store-bought mincemeat. It was far too sweet and spiced. So, this year, I have gotten a head start with holiday baking and jarred my own homemade mincemeat filling, so it has time to develop over the next few months.
While attending Ina Garten’s book tour event in San Francisco last fall, the queen of hosting and entertaining shared her host gift tips and ideas. “I don’t bring something that host feels that they need to serve.” That includes wine, cheese, or a particular course that needs to be included in the meal. She prefers things that the host or hostess can enjoy another time.
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