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Homemade Mincemeat Filling (Traditional Holiday Pie Filling)

A rich, spiced homemade mincemeat filling made with dried fruit, apples, pear, candied peel, warming spices, and brandy. Perfect for mincemeat pies, tarts, hand pies, and holiday pastries—best after maturing for a couple of weeks.
Amanda
Prep Time 30 minutes
Cook Time 4 hours
Mature time 14 days
Total Time 14 days 4 hours 30 minutes
Serving Size 32 servings

Equipment

  • Large mixing bowl
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Citrus zester
  • Slow cooker (or heavy-bottomed pot)
  • Wooden spoon
  • Sterilized jars with tight lids
  • Ladle

Ingredients

  • 2 cups raisins
  • 1 cup golden raisins (sultanas)
  • 1 cup dried currants
  • 1 cup dried cranberries
  • 1/2 cup dried apricots finely chopped
  • 2 large Granny Smith apples peeled and diced
  • 1 pear peeled and diced
  • 1/2 cup candied mixed peel
  • 1 cup vegetarian suet or beef suet
  • 1/2 cup salted butter melted
  • 1 1/2 cups dark brown sugar packed
  • 1/4 cup honey
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 tablespoon orange zest from 1 orange
  • 1/3 cup orange juice from 1 orange (approx.)
  • 1 tablespoon lemon zest from 1 lemon
  • 2 tablespoons lemon juice from 1 lemon (approx.)
  • 3/4 cup brandy or rum; use apple juice/cider for alcohol-free
  • 1/2 cup chopped almonds optional

Instructions

  • Prep jars: Sterilize clean jars and lids (dishwasher hot cycle or 200°F/95°C oven for about 10 minutes). Let dry completely.
  • Combine: In a large bowl, mix raisins, golden raisins, currants, cranberries, chopped apricots, diced apples, diced pear, and candied peel. Stir in optional chopped almonds.
  • Season and sweeten: Add suet, melted butter, brown sugar, honey, cinnamon, nutmeg, allspice, ginger, cloves, orange zest and juice, and lemon zest and juice. Mix until everything looks evenly coated and glossy.
  • Cook gently: Transfer the mixture to a slow cooker. Cook on LOW for 3–4 hours, stirring occasionally, until the fruit softens slightly and the mixture is thick and jammy. (Stovetop option: simmer very gently in a heavy pot 45–60 minutes, stirring often.)
  • Cool and add brandy: Let the mincemeat cool until just warm. Stir in the brandy (or rum) so the alcohol doesn’t evaporate too quickly.
  • Jar: Spoon into sterilized jars, pressing down to remove air pockets and leaving about 1/2 inch headspace. Seal tightly.
  • Mature: Store jars in a cool, dark place for at least 2 weeks for best flavor. Flip the jars every few days (or give a gentle shake weekly) to keep fruit evenly moistened.

Notes

Yield: About 8 cups total (roughly 2 quarts), enough for 2–3 standard pies depending on how generously you fill them.
Storage: With alcohol and well-sealed jars, store in a cool, dark place up to 6 months; refrigerate after opening. If making alcohol-free, refrigerate and use within 2–3 weeks.
Too dry? Stir in 1–2 tablespoons brandy/rum (or juice) before using.
Food safety: If you see mold, off smells, or a broken seal, discard the batch.

Nutrition

Calories: 155kcal | Protein: 1g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 35mg