The word Mincemeat doesn’t quite inspire the same rapture that it does in England, most likely due to the name. Meat isn’t something normally associated with dessert in many places (although I had an interesting chocolate and beef pastry in Sicily), but traditional mincemeat is indeed, a wonderful addition to holiday desserts. To make it, one must get suet from a butcher, which posed a challenge for me the first time I made it in France. When I mentioned I needed beef fat to make a dessert to a boucher in Paris, from the look on his face, he wasn’t exactly sure what I was going to make with it. Or, I guess I should say, he wasn’t exactly convinced I was in my right mind. (Which wouldn’t be the first time that happened to me here.)
Not everyone wants to make traditional mincemeat, which is a bit of a chore, but there’s another way to get the wonderful flavors of candied peel, spices, dried fruit, and brandy, in your desserts, and that’s to make quick mincemeat.
I originally posted this in 2008 and gave it an update, with new pictures and because so few people had shared it on social media. (If you like it, share it! That’s what the internet is for, folks.)
This can be put together in less than 10 minutes and requires nothing more than a little chopping and mixing. I normally make my own candied orange peel*, but when I don’t have any on hand, I use store-bought, which I find at shops that cater to bakers, like G. Detou or Middle Eastern markets, which often have a good selection. You can also find candied orange peel online.
This simple mixture which mimics mincemeat very closely, and is even vegetarian, so everyone can indulge in dessert. The amount is perfect for adding to a bowl of sliced apples or pear destined for a pie or crisp. You can also fold it into just-churned vanilla ice cream, which is a great – and surprising – addition to a holiday dessert menu. The festively-spiced ice cream is even better with warm chocolate sauce ladled over it.
While this almost-instant mincemeat is perfectly fine to use right away, it’s really better if left on its own for a few days, so everything gets a good soaking in the brandy. If you can give the flavors a little time to meld and mellow, that’s best. (Which I know will please the do-ahead folks.) But it’s okay to use the same day as well. Depending on the raisins and candied peel that you use, check the mincemeat after the first day; if it’s soaked up all the brandy, add a little more to the jar to keep things moist.
When it comes time to serve dessert, people are always surprised when I tell them that it’s mincemeat that they’re eating. But even after I tell them what it is, that’s never stopped anyone from cleaning their plate.
This quantity is enough to mix with enough apples or pears for one pie, crisp, or cobbler. (Using 6 to 8 cups of fruit per recipe. Of course, you can use more, or less of the mincemeat mixture if you wish.) Simply toss the desired amount with your sliced fruit and proceed with the recipe. Because the candied oranges are sweetened and the mixture has brown sugar in it, you can reduce the sugar by 3 tablespoons, or more (because it's so flavorful) in whatever recipe you're using. Dried currants or cranberries can replace the raisins, for a different look or flavor. This will keep for weeks, or even months, before you plan to use it. The taste of the brandy will mellow nicely the longer it sits. In lieu of brandy, try dark rum, whiskey, or orange liqueur, such as Grand Marnier.
- 2/3 cup (90g) coarsely chopped raisins, dark or golden
- 1/2 cup (60g) chopped candied orange peel
- 1/4 cup (60ml) brandy, plus more, if necessary
- grated zest of one orange, preferably unsprayed
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons light or dark brown sugar
- 1/2 teaspoon (each) ground cinnamon and nutmeg
- 1/4 teaspoon ground cloves
Mix everything together in a bowl, then pack into a jar. Cover.
Let the mixture stand for at least one to three days before using. Check after the first day: If the liquor has absorbed quickly, and the mixture appears dry, add another tablespoon or so, just enough so the mixture is thoroughly moistened.
Add to an apple or pear-based fruit filling for a pie or crisp prior to baking.
Notes
Note: For those avoiding alcohol, substitute apple cider or juice, and a teaspoon of vanilla extract, in place of the brandy. If no liquor is used, refrigerate the quick mincemeat and use it within a week. Candied orange peel is available in well-stocked supermarkets around the holiday season. Look for a brand with no artificial colors and no preservatives. You can also buy it online.
Storage: The Quick Mincemeat, as written, will keep for several months. I keep mine at room temperature if I plan to use it within a week or two. If you want to keep it longer, it can be refrigerated.
Related Links
Traditional Mincemeat
*My candied orange peel recipe can be found in my book, Ready For Dessert.
FAQs
Heat a pile of mincemeat in a pan with sugar, orange and lemon juice, orange peel, half a cinnamon stick and brandy, wait for it to thicken and then stir in some whipping cream.
Why does my mincemeat taste bitter? ›
Mincemeat over time does deepen in colour but the bitter taste may be that you pressed too hard when the citrus zests were grated!
Which way do you stir mincemeat for good luck? ›
When making the mincemeat mixture for the pies, for good luck it should be stirred in a clockwise direction. You should always make a wish when eating the first mince pie of the season and you should never cut one with a knife.
Does mincemeat from a jar need to be cooked? ›
Versions containing animal fats should be cooked before use but those including butter can be used as they are, perhaps stirred into an ice cream mixture. You could even serve an especially tasty version with whipped or clotted cream as a sumptuous festive topping for warm scones.
How do you jazz up bought mincemeat? ›
Start by tasting it, then add extra flavours that suit: nearly always add a little freshly grated lemon or orange zest, extra spice, extra brandy or rum and some cherries or nuts.
How do you improve store bought mincemeat? ›
For every two cups of "store-bought" mincemeat, as my mom calls it, add the following: 1/2 c. shredded, peeled apple; 1 tsp. or more mixed spices (especially cinnamon, nutmeg and coriander); 2 tbsp. each diced citron, diced candied orange peel and diced candied lemon peel (or you can cheat and use 6 tbsp.
Is mincemeat OK to eat when Brown? ›
Fresh minced meat can go through a number of colour changes during its shelf life. This occurs naturally, and a brown colour just under the surface does not mean that the meat is old, stale or unsafe to eat.
Why is my minced meat turning brown? ›
This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content. This is a normal change during refrigerator storage. Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch and should not be used.
How long does mincemeat last in a jar after? ›
The containers you use must be scrupulously clean, so I like to use jars straight out of the dishwasher or I sterilise them in the oven. If you store it in a cool dark place the mincemeat will last for up to 1 year unopened. Once open store in the refrigerator and use within 3=4 months.
Why do you stir mincemeat clockwise? ›
Traditions, folklore and superstitions
Stirring the mincemeat was quite an event, and English tradition dictates that it should only be stirred clockwise. Stirring the mincemeat anti-clockwise would lead to bad luck and poor fortune in the coming 12 months.
Boiling your ground beef is a great idea if you want to cook with leaner, less fatty meat. This is a simple, quick, and easy-to-clean process where you cover the meat in water and brown it on medium heat for for 3-5 minutes or so. Boiled beef is also often used to feed dogs, as it is a great form of protein.
Why do they call it mincemeat? ›
Mincemeat is a combination of chopped dried fruits, spices, sugar, nuts, distilled spirits, a fat of some type and sometimes meat. The name is a carryover from 15th century England when mincemeat did indeed have meat in the mix; in fact, the whole point of mincemeat was to preserve meat with sugar and alcohol.
Why is mincemeat so expensive? ›
Mincemeat isn't difficult to make, but it has a lot of ingredients, which can make it expensive to produce in small batches, and it requires at least a day's advance planning to let the ingredients sit.
Can you overcook minced meat? ›
Cook the meat until it is no longer pink in the center and remove it from the heat. Overcooking will quickly evaporate the moisture leaving your ground beef dry and unappetizing.
What is a substitute for suet in mincemeat? ›
If you can't find suet or you just don't want to use it, try shortening instead. One of the advantages of using vegetable shortening is that it is suitable for vegetarian dishes. Before using it, freeze the shortening until it is very firm.
What is in ready to use mincemeat? ›
Ingredients: Water, Corn Syrup, Raisins, Dried Apples, Molasses, Corn Starch Modified, Distilled Vinegar, Dried Orange And Lemon Peel, Salt, Spices, Beef, Fruit Pectin, Natural Flavor.
How long does mincemeat last in a jar? ›
The containers you use must be scrupulously clean, so I like to use jars straight out of the dishwasher or I sterilise them in the oven. If you store it in a cool dark place the mincemeat will last for up to 1 year unopened. Once open store in the refrigerator and use within 3=4 months.
What can I use instead of beef suet in mincemeat? ›
Vegetable shortening: Vegetable shortening has a mild flavor like suet and hardens in the refrigerator, making it simple to shred and add to foods that call for shredded suet. Shortening consists of sunflower oil, palm oil, and wheat flour, which create a similar, crumbly texture to suet.
