How To Make a Traditional Mincemeat Recipe - Gemma’s Bigger Bolder Baking (2024)

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Hi Bold Bakers!

WHY YOU’LL LOVE THISRECIPE:This Traditional Mince MeatRecipepromises you a joyous endeavor resulting in aunique and delightful holiday celebration that goes beyond the ordinary,creating lasting memories with each delectable bite.

• The preparation of this TraditionalMincemeat Recipefills your kitchen with an irresistible aromatic medley of seasonalspices.
• Adjusting the sweetness, experimenting with thespicelevels, and selecting your favorite combination of dried fruits andbutterorsuetallows you to tailor the flavors to perfection.
• Making the Traditional Mincemeat from scratch not only connects you to the roots of this classicrecipebut also allows you to pass it down as a piece of culinary heritage.
• Beyond filling the iconicMince Pies, mincemeat adds a touch of festive flair to various dishes on your holiday menu.

Mince Pieshold an irreplaceable place in my cherished holiday food traditions. Growing up in Ireland, it was a staple at any dinner or gathering aroundChristmas! Everything about it screams the holidays for me. Yet, the essence ofTraditionalMince PiesorMum’sMince Pieswith Coconut Toppingis incomplete without the aromatic touch of Mincemeat! It reminds me of home in Ireland and is part of my BoldBakingHolidays Worldwide series — where I’m sharing lovely holidayrecipesfrom around the world. Check myHolidayBakingHeadquartersfor the full list!

I’m proud to say there’s a connection to the much-loved O’Driscolls Irish Whiskey used in thisrecipe. My cousin, Michael J Stafford is the managing director of Stafford Bonded in my hometown of Wexford, Ireland. Michael carried on the family business created by our grandfather (James Stafford) and also our fathers (George Stafford Snr and Michael Stafford Snr). Michael has chronicled the history of the Stafford family in Wexford beautifully on theStafford Bonded website, O’Driscolls Irish Whiskey is inspired by Diarmuid O’Driscoll, Michael’s other grandfather, a true inspiration and a great storyteller who recently passed away at 104. You will understand the inspiration whenyou hear Diarmuid talkof the O’Driscoll family.

IMPORTANT NOTE:This recipe was improved and updated on 11/29/2023, to include explanations of key ingredients, answers to the most frequently asked questions, and more Pro Chef Tips.

Table of Contents

• What is a TraditionalMincemeat Recipe?
• Tools for a TraditionalMincemeat Recipe
• KeyIngredientsfor TraditionalMincemeat Recipe
• How to Make a Traditional Mincemeat
• How to Store Traditional Mincemeat and How Long Does Traditional Mincemeat Last?
• Is There Ever Meat in Mincemeat?
• FAQs
• Gemma’s Pro Chef Tips
• More IrishChristmasRecipes

What is a TraditionalMincemeat Recipe?

Englishrecipesfrom the 15th, 16th, and17th centuriesdescribe mincemeat as a fermentedmixture of meatand fruit used as apiefilling.

• These earlyrecipesincludedvinegarand wine, but by the 18th century, distilled spirits, frequentlybrandyor whiskey, were being used instead.
• The use ofspiceslike clove,nutmeg,mace, andcinnamonwas common in late medieval and Renaissance meat dishes.
• The increase in sweetness from added sugar made mincemeat less of a savory dinner course and more of a dessert.

Tools for a TraditionalMincemeat Recipe

Although there are manyingredientsin thisrecipe, very little equipment is needed to make Traditional Mincemeat.

• Measuring cupsandmeasuring spoons
• Large mixing bowl
• Wooden spoon
• Box grater
• Zester
• Reamer/juicer
• Medium saucepan
• Glassjarsfor storage

KeyIngredients for a Traditional Mincemeat Recipe

• Cookingapple

  • Use peeled and cored Granny Smithapplesfor the best flavor and texture.
  • Bramley applewill be your go-to cookingapplein Ireland or the UK. They are very sour to eat raw but are one of the bestapplesworking beautifully inbaking, such as in an AppleCrumbleorAppleStrudel.

• Raisins,currants, and sultanas

  • Raisinsare from different types of grapes dried for around 3 weeks in a dark brownish color.
  • Currantsare dried from a variety of small, seedless grapes called “Black Corinth” and “Carina.”
  • Sultanas/goldenraisinsare dried from green seedless grapes and are typically coated in an oil-based solution before drying to speed up the process to have a lighter golden color.

• Candied mixedcitrus peel

  • Candied peels add sweetness, a unique citrus flavor, and a delightful, chewy, and slightly firm texture to mincemeat.

• Mixedspice

  • Mixedspicein mincemeat adds warmth, balancing the sweetness of mincemeat.
  • It also adds aromatic complexity, depth, and a traditional holiday flavor.

• Citruszestandjuice

  • Lemon zest and lemon juice with orange zest and orange juice, bring vibrant and refreshing elements to mincemeat, enhancing both the flavor and aroma.
  • They also complement the otheringredientsin this classic holidaymixture.

• Muscovado sugar

  • Muscovado sugar adds moisture and can enhance the overall richness and complexity of mincemeat.
  • You can also usedark brown sugarinstead.

• O’Driscolls Irish Whiskey

  • I love using Irish whiskey for the most authentic flavor.
  • Brandyorrumwill also work.

• Butter

  • Butter’s savory and creamy profile complements the sweetness of sugars and dried fruit.
  • As a source of fat,butter contributes to moisture and tenderness.
  • Buttermelts duringbaking, coating the otheringredientsthus resulting in a more cohesive filling.

How to Make Traditional Mincemeat

Seriously, there are only three steps. Could it get any easier? I don’t think so! Here’s how to do it (and don’t forget to get thefullrecipewith measurements, on the page down below):

IMPORTANT NOTE:This recipe was improved and updated on 11/29/2023, to include explanations of key ingredients, answers to the most frequently asked questions, and more Pro Chef Tips.

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Ingredients

Instructions

Recipe Notes