Mincemeat Filling for Pies ~ Make it Now for Christmas Gifts in December

Okay, so it’s March and I’m posting a jar of Christmas mincemeat, but you see, in order to be ready for Christmas, we need to make mincemeat now.

According to the artisan bakers at Brasserie Bread in South Melbourne, Australia, the mincemeat should be made a year in advance. So I’m a couple of months late, but I’m betting it won’t make a world of difference as a minimum of 6 months is recommended. My friend Lisa in Australia sent me this recipe and after reading the reviews and ingredients, I knew I had to make it. I’m sharing it with you in case you too would like to have some homemade mincemeat on hand to bake some pies at Christmastime; maybe even to have a few jars to give away as presents. It’s so unlike me to be this well-prepared, so there’s hope for us all!


slightly adapted from Brasserie Bread’s recipe

makes one pint (enough for 30 mini mincemeat pies)


  • 3/4 cup (100 g) currants
  • 3/4 cup (100 g) raisins
  • 1/4 cup (50 g) chopped dried apricots
  • 1/3 cup (50 g) chopped dried cranberries
  • 1/2 Granny Smith apple, grated
  • 1/2 cup (100 g) sugar, preferable organic
  • 1 tsp grated lemon rind
  • 2 oz (60 g) melted butter
  • 1/2 tsp mixed spice
  • dash of cinnamon
  • dash of nutmeg
  • 3 1/2 tbsp (50 ml) brandy
  • 1 tbsp Grand Marnier

Place the dried fruit, grated apple, sugar, lemon rind and butter into a bowl and mix well.

Add the spices, brandy and Grand Marnier.

Mix well, cover and place in a  cool place.

Mix the mincemeat the next day; leave for another 24 hrs.

Stir well and put into a clean pint jar, or airtight container, packing it down to avoid air gaps.

I warmed the partially packed jar in a bowl of warm water to melt the butter a bit.

Seal and place in the refrigerator for a minimum of 6 months.

Doesn’t it look lovely?

My mother made her own version of mincemeat at the same time that I made this one, so I’ll post that recipe soon too. I think it could hold it’s own against Brasserie Bread’s recipe!

LA Living…

a gate in Laguna Beach.

14 Responses

  1. wrote on

    Hi Christina,
    This is a terrific post. I never knew that you should make the mincemeat way ahead of time. My mom loves mincemeat pies, especially at Thanksgiving or Christmas. This maybe a great idea for me so I can make her the pies at the holidays. Fabulous recipe and thanks for sharing your info,
    Blessings for a good weekend. Dottie :)

    • wrote on

      That would be lovely, Dottie and I’m sure she’d be over the moon if it would be homemade by YOU! :)

  2. wrote on

    I love mincemeat but have never made it. My grandmother used to make hers with suet, which has kept me from considering it. Your recipe sounds so good, so I will be making some this weekend in anticipation of Christmas! Thanks, Christina! ~ David

    • wrote on

      Yes, suet is used in many British recipes, in fact, my Mother just used some Atora in hers. We’re going to compare Mincemeat Tarts at Christmas time and see which one we like better! It’s a Battle of the Mincemeats! ;)

  3. wrote on

    Lovely recipe, and it’s nice to know we can begin preparations for Christmas this early!
    I have 2 jars of mincemeat still unused but in great condition, one from 5 months ago, the other 17 months ago. Will use them both soon, make a huge mince tart. I prefer mince tarts to pies.

    • wrote on

      Yes, Mimi, that is another nice thing about mincemeat: it keeps so long!

  4. wrote on

    I would have never thought of making it myself.. I hope I would forget it until Christmas otherwise I would be tempted to try it and it would be gone before Christmas :)))

    • wrote on

      Haha! That’s funny-maybe you should have someone hide it from you! :)

  5. wrote on

    Never would have thought of this. Great share and I’m thinking I will try this.

    • wrote on

      Let me know if you try it, Mary Beth! I bet you’d love it! CC

  6. wrote on

    Really nice recipe and great idea to make it in advance of the holidays.

    • wrote on

      I am considering making another batch, just for gifts! :)

  7. wrote on

    My mom always made a mincemeat pie just for my dad but she used mincemeat from a jar. I never had any idea what was in it. This is a really thoughtful gift and my dad would love it!

    • wrote on

      Susan, I think that would mean a lot to your Dad, especially if it’s made by you! What a lovely idea. xx

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