Homemade Mincemeat with Home-Dried Fruit (UK)

Rich, boozy mincemeat for mince pies, made with fruit you've dried yourself.

Why make it

Mincemeat is one of the easiest Christmas jobs to make from scratch, and it tastes far fresher than most jars. Using your own dried apple instead of grated fresh apple gives a firmer, less watery mincemeat that keeps well.

Make it in November, let it mature for a couple of weeks, and you'll have enough for several batches of mince pies, with jars to spare as gifts.

Ingredients

• To dry: 3 eating apples (about 450 g; Cox or Braeburn), unwaxed peel of 2 oranges and 1 lemon, 100 g fresh cranberries (or use our dried cranberries)
• Mincemeat (makes about 1.5 kg, 4 × 370 g jars):
• 150 g home-dried apple, chopped small
• 75 g home-dried cranberries
• 40 g home-dried orange and lemon peel, finely chopped
• 225 g raisins
• 225 g sultanas
• 110 g currants
• 175 g dark muscovado sugar
• 110 g shredded suet (beef or vegetable)
• Zest and juice of 1 orange and 1 lemon
• 2 tsp ground mixed spice
• ½ tsp ground cinnamon
• ¼ whole nutmeg, grated
• 75 ml brandy (or orange juice for an alcohol-free version; see storage)

Equipment

• Ezidri Ultra FD1000
• Mesh sheet for the peel
• Large ovenproof bowl
• Sterilised jars with lids

Method (summary)

1. Dry the apple slices (5 mm, peeled) at 55°C for 8–10 hours until leathery, and the peel strips at 50°C for 4–6 hours until brittle.
2. Chop the dried apple and peel, then soak with the cranberries in the orange and lemon juice for 1 hour.
3. Mix in everything except the brandy, cover and leave overnight.
4. Heat in a covered bowl in the oven at 110°C (fan 90°C) for 2½–3 hours, stirring once, then cool completely.
5. Stir in the brandy and pack into sterilised jars.

How to tell it's dry, storage and rehydrating

Dried fruit is ready when: apple is leathery with no moist centre; peel snaps cleanly.

Storage: sealed jars in a cool, dark cupboard; use within 3 months for best results. Once opened, keep in the fridge and use within 4 weeks. The alcohol-free version should be kept in the fridge and used within 4 weeks.

FAQ

Can you use dried fruit instead of fresh apple in mincemeat?

Yes. Dried apple gives a firmer texture and less liquid, which helps the mincemeat keep. Soak it in the citrus juice first so it plumps up.

Is mincemeat suitable for vegetarians?

Use vegetable suet and check your other ingredients. The rest of the recipe is vegetarian.

How far ahead can I make mincemeat?

Make it in November for Christmas. A couple of weeks' rest lets the flavours develop.

Related recipes and guides

• Dried cranberries and garland
• Apple crisps (Bramley vs Cox)
• Edible Christmas gifts from your dehydrator

Some food images are illustrative.