Mincemeat is a delicious combination of dried fruit and zest with butter, sugar, and alcohol. Prepare this mixture ahead of time and store in the fridge for use in various recipes. My favorite recipes to use mincemeat in are Stollen bread and hot cross buns. This recipe makes enough mincemeat for at least three separate batches of bread or buns so unless you’re going to be baking a ton, you don’t need to double the recipe.
Recipe Notes
This recipe is as straightforward as they come. Combine your dried fruits with the zest and dried spices. If you don’t have the dried fruits listed, you can substitute with whatever you have on hand. Just be aware if you’re using large pieces of dried fruit, you may want to cut them up so they distribute more easily in whatever dough you add the mincemeat to. Melt the butter over low heat and then add the sugar and juice from the lemon and orange. Stir the mixture until the sugar is dissolved. Remove the pan from the heat and stir in the alcohol. If you don’t have two types of rum, use brandy or just use one type of rum.
Transfer the fruit mixture to a large jar and pour the liquid mixture over the top. Place the lid on the jar and give the mixture a good shake. Place the jar in the fridge to let the mixture rest and the flavors develop. If you’re in a pinch, 24 hours is the minimum amount of time for marinating but the longer you can let the mixture rest, the better. Once the mixture is ready to your liking, use in your favorite recipes that call for mincemeat.
Fruit Mincemeat Recipe
Equipment
- 1 Large storage jar
Ingredients
- 200 grams golden raisins
- 200 grams raisins
- 100 grams dried cranberries
- 100 grams dired currants
- zest and juice of one lemon
- zest and juice of one orange
- 100 grams butter
- 100 grams brown sugar
- 1/2 tsp ground nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 70 ml dark rum
- 70 ml light rum brandy or dark rum works too
Instructions
- In a large bowl, combine the fruit with the orange and lemon zest and the spices. Stir to combine.
- In a sauce pan, melt the butter over low heat. Add the sugar and juice from the lemon and orange and stir until the sugar has dissolved. Remove the pan from the heat and stir in the rum.
- Transfer the fruit mixture to a large jar and add the liquid mixture. Leave in the fridge to marinade for at least 24 hours but the longer the better.
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