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.
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.
