Fed up with complicated mincemeat recipes that takes days – or even weeks? This quick and easy mincemeat recipe takes just 45 minutes and is ready to use straight away. But, don’t worry, there’s no compromise on flavour – this mincemeat recipe is completely traditional in flavour… the magic is all in the method! (In fact, thanks to the method, I think this mincemeat is EVEN BETTER than more traditional mincemeat recipes… and, of course WAY better than store-bought!)
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Why do they make mincemeat recipes so long and complicated?
OK, hands up if you’ve ever excitedly started to make mince pies… only to discover the mincemeat recipe takes 24 or even 48 hours to make… and then can’t be used for 2 weeks?
Which in my mind is completely bonkers as, with just a few simple tweaks to the traditional recipe, you can have delicious Easy Homemade Mincemeat ready to use in just 45 minutes.
One big issue I have with most standard recipes is they have you soak the fruit for 24 or 48 hours – why? Just why? When you can accelerate the whole process by simmering the fruit in a mix of orange juice and water for a mere 10 minutes.
For some unfathomable reason, most traditional mincemeat recipes proudly announce they are “no cook” as some sort of selling point. Now, don’t get me wrong… I am always very happy with things being “no cook” if that makes them quicker and easier.
Unfortunately, in the case of mincemeat, making it “no cook” makes it vastly longer and more complicated to make.
(And don’t get me started on the possibility that someone in my house might accidentally do something to / drop something on my lovely tea towel covered bowl of alcohol soaked dried fruit in the 24-48h it’s left on the kitchen work surface!)
Better still, because of the way I make this mincemeat, it’s actually more delicious (that dried fruit gets way more plump my way!) and it lasts longer (more about that below). So basically it’s a WIN-WIN-WIN.
So how have I made this mincemeat recipe so quick and easy?
Well, for starters this is a really classic, traditional, old fashioned line-up of mincemeat ingredients. Meaning the flavour of this mincemeat is that of proper good old fashioned mincemeat – like your grannie made.
(And if you’ve only had store-bought mincemeat thus far in life, you are in for a treat – homemade mincemeat is WAY better than store-bought!)
The only tweak to the classic recipe is I start by boiling the dried fruit in a mixture of freshly squeezed orange juice and water until the fruit is gloriously plump.
Once that’s done, I simply add in the other ingredients, give it a good stir and pop it into sterilized jam jars.
Or… use it right away! Because, unlike most traditional mincemeat recipes, this mincemeat does not need to sit in a darkened cupboard for weeks on end until it’s ready – it’s ready as soon as you’ve made it!
How to make mincemeat in just 45 minutes
This Easy Mincemeat Recipe is ridiculously quick and simple to make.
All you need to do is place mixed dried fruit, orange juice and boiling water in a saucepan and simmer for 10 minutes.
Then add brown sugar, mixed spice, finely diced apple, brandy, orange zest and suet, stirring thoroughly after each addition.
Finally, divide the mincemeat between 6 sterilized jam jars and screw on the lids of the jam jars.
The mincemeat is ready to use immediately. Alternatively, store the jars in a cool dark place until you want to use it. Stir well before using.
(Full recipe given in the recipe card below.)
How should you store homemade mincemeat?
Store homemade mincemeat in sterilized jars. Store the jars in in a cool dark place.
How long does homemade mincemeat last?
This depends on how you have made your mincemeat.
If you use a “cooked” mincemeat recipe like this one, homemade mincemeat should last up to 12 months, if correctly stored in sterilized jam jars, in a cool dark place.
If you use traditional “no cook” mincemeat recipes, the mincemeat typically won’t last as long – probably no longer than 3 months.
Once the jar is opened, keep it in the fridge and use within 1 month.
Why does cooked mincemeat last so much longer than no cook mincemeat?
Cooked mincemeat lasts longer because the cooking process allows the suet to melt completely, as the mincemeat cools, the liquid suet floats to the top and solidifies into a perfectly airtight, protective cap that locks out oxygen, bacteria and airborne mould spores.
Additionally, if you put the hot mincemeat into sterilized jars and then screw the lid on immediately, this will also help the mincemeat last longer. This is because, as the mincemeat cools, an internal vacuum is created, further protecting the mincemeat from bacteria and mould spores.
How to sterilize jam jars and lids for mincemeat – the easy peasy way!
There are lots of different methods of sterilizing jam jars and lids for mincemeat. And some of them are easier than others.
The very easiest way is simply to run them through your dishwasher on the hottest setting. Use sterilized tongs to remove the jars onto a clean baking tray as soon as the dishwasher has finished. The jars will air dry very quicky and then they are ready to be filled. Fill the jars, then screw on lids tightly.
Alternatively, if you don’t have a dishwasher, or if you want to speed up the process, simply place the jam jars and lids in large pan of boiling water. Simmer 10 minutes. Use sterilized tongs to remove the jars onto a clean baking tray. The jars will air dry very quicky and then they are ready to be filled. Fill the jars, then screw on lids tightly.
Why does my mincemeat have a waxy white cap?
Cooked mincemeat has a waxy white cap because the liquid suet floats to the top and solidifies at the top.
Don’t worry about this – in fact it is a good thing!
This waxy, white cap of suet will protect your mincemeat from oxygen, bacteria and airborne mould spores.
How to use homemade mincemeat…
You can use homemade mincemeat in all your favourite homemade mince pie recipes. For example:
- Mini Star-Topped Mince Pies
- Iced Mince Pies
- Crumble Topped Mince Pies
- Easy Puff Pastry Mince Pies (Only 3 ingredients!)
- Easy Frangipane Topped Mince Pies
You can also use this easy peasy mincemeat recipe in any of the following mincemeat recipes:
- Easy Mincemeat Crumble Bars
- Easy Mincemeat Brownies
- Easy Mincemeat Christmas Cake (The BEST Christmas Cake Hack!)
- Easy Mincemeat Tart
- Baked Apples with Mincemeat, Maple Syrup and Brandy Butter
- Easy Mincemeat and Apple Crumble
Easy Iced Mince Pies
The perfect edible Christmas gift!
Homemade mincemeat makes the perfect edible Christmas gift. Simply use a pretty jar (I love Bonne Maman jars!) and add a cute handmade label et voilà – a quick, simple and utterly delicious homemade Christmas gift!
Can you freeze mincemeat?
Yes you can! Simply put the mincemeat into a plastic lidded container, allow to cool to room temperature, then place in the freezer where it will keep for up to 1 year.
Defrost overnight in the fridge and then use as normal.
(Once defrosted, keep the mincemeat in the fridge until you are ready to use it.)
If you like this recipe…
…you might also like:
- Easy Sherry Trifle
- All-In-One Christmas Cake
- Christmas Cake Cheesecake (No Bake)
- Easy Chocolate Christmas Biscuits
- Christmas Tree Brownies
All-In-One Christmas Cake
Quick & Easy Homemade Mincemeat (ready to use in 45 minutes!)
Ingredients
Mincemeat
- 1 kg mixed dried fruit (Must include mixed peel – see Note 1)
- Finely grated zest and juice of 1 orange (Remember to zest first – see Note 2)
- 150 ml boiling water
- 250 g soft dark brown sugar
- 2 teaspoons ground mixed spice (For lightly spiced mincemeat, use 3 teaspoons if you like more oomph!)
- 100 ml brandy or rum (Use 150ml if you like it more boozy)
- 200 g Bramley apple diced finely (2mm x 2mm cubes - roughly!)
- 200 g suet (I use Atora Vegetable Suet – see Note 3)
You will also need...
- 6 sterilized jam jars See Notes 4+5
Instructions
- Place the mixed dried fruit, orange juice and 150ml boiling water in a very large saucepan. Bring to the boil then reduce the heat right down, put the lid on and simmer for 10 minutes. Stir 2-3 times during the 10 minutes.
- When the 10 minutes is up, turn off the heat and remove the lid
- Add all the sugar and mixed spice, and stir thoroughly.
- Next, add the finely diced apple, alcohol and orange zest, and stir thoroughly.
- Next, add the suet and stir thoroughly.
- Divide the mincemeat between your 6 sterilized jam jars.
- Ensure each jar gets a roughly even amount of fruit and liquid. Finally, screw on the lids of the jam jars while the mincemeat is still hot. (See Note 6.)
- The mincemeat is ready to use immediately.
- Alternatively, store the jars of mincemeat in a cool dark place until you want to use it.
- The mincemeat will keep for up to 12 months. Stir well before using.
Notes
- Ideally you want the dried mixed fruit to be a mix of sultanas, raisins, currants and candied mixed peel. You can usually find this ready mixed in supermarkets. (I use Tesco Dried Mixed Fruit.) If you can't find it ready mixed, buy the ingredients individually and go for these proportions: 400g sultanas / 300g raisins / 200g currants / 100g candied mixed peel.
- It is almost impossible to zest an orange once you have juiced it! Therefore, ensure you FIRST zest your orange, THEN juice it.
- Personally I always use Atora Vegetable Suet. This type of suet is suitable for vegetarians and vegans, which means almost everyone can enjoy my mincemeat and mince pies! You can use Atora Beef Suet if you prefer, but there is no noticeable difference in flavour.
- The very easiest way to sterilize your jam jars is to simply to run them through your dishwasher on the hottest setting. Use sterilized tongs to remove the jars onto a clean baking tray as soon as the dishwasher has finished. The jars will air dry very quicky and then they are ready to be filled. Fill the jars, then screw on lids tightly.
- Alternatively, if you don’t have a dishwasher, or if you want to speed up the process, simply place the jam jars and lids in large pan of boiling water. Simmer 10 minutes. Use sterilized tongs to remove the jars onto a clean baking tray. The jars will air dry very quicky and then they are ready to be filled. Fill the jars, then screw on lids tightly.
- If you put the hot mincemeat into sterilized jars and then screw the lid on immediately, this will also help the mincemeat last longer. This is because as the mincemeat cools an internal vacuum is created, further protecting the mincemeat from bacteria and mould spores.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only. (Nutritional information is PER JAR.)
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This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
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