Quick Mincemeat Recipe
February, 2015 · By Coryanne Ettiene
Quick mincemeat recipe… as in, quick to make; but to really enjoy it, you have to wait a few days, even a week before it really dances on your tastebuds. Traditionally mincemeat is associated with Christmas, but in our kitchen, mincemeat is like a winter houseguest that lingers until the first spring sunrise because we never tire of it when the weather is cold and spices are the only thing that can warm you from the inside out. There are a million and one ways to make mincemeat; each with a unique blend of booze, dried fruit, sugar and spices…. truth be told, I’ve yet to try a mincemeat that was not utterly brilliant. The trick is in finding what speaks to you and make it the central ingredient. For my husband, mincemeat is dark, zesty, sweet and sour. For me it aromatic and sweet. Somewhere in-between we’ve found a comprise and keep a batch in the fridge to spread on toast, add to puddings and even hot breakfast cereals.
Unlike other recipes where ‘tasting as you go” really helps you understand the flavor profile of the dish, mincemeat is more like “hold your breath and hope for the best” because the beauty of it unfolds only after time has allowed it to come together. Like a fine wine, or amazing cheese, age is the key to a stunning result. I typically find mincemeat a bit sharp on the first day, and then it mellows as time unfolds. You can add variety to your mincemeat recipe by swapping zest for candied peels, changing the spice ratios, replacing the Brandy with Apple Cider, omitting the dark brown sugar or creating a whole new variety of dried fruits. The options are endless…. the results are always amazing if you are a fan of mincemeat.
- 2 Tablespoons of freshly squeezed orange juice
- 2 Tablespoons of cold brew coffee
- 1 Teaspoon of orange zest
- 1 Teaspoon of lemon zest, or Meyer Lemon if you like it sweet
- 1/2 Teaspoon of ground cinnamon
- Pinch of nutmeg, more if you love the flavor
- Up to 1/2 cup of dark brown sugar (I’m always hesitant to add the full amount when using Dates, so I add half and taste it before adding more)
- 1/2 Cup of golden raisins
- 1/2 Cup of raisins
- 1/2 Cup of Medjool dates, pitted and chopped
- 1/4 Cup of dried currants
- 1 Cup of Brandy, or enough to soak the dried fruit
- 1/2 Galla Apple, peeled, cored and diced
- Add the dried fruit to a large bowl and bathe in Brandy. Allow it to steep for an hour before draining off the excess Brandy.
- Add the juice, coffee, zest, sugar and spices to a small bowl and stir until blended.
- Add the apple, dried fruit and liquid to a blender, and then blitz for around 30 seconds; just enough to mince the ingredients, avoid over blending as you will end up with a paste (which is just as fab, but…well, it is a paste).
- Transfer to a canning jar or air tight container and store it the fridge for up to 8 weeks.
Note: Zest can make it bitter, so sugar is helpful in balancing the recipe; but if you are using candied peels or dates, be cautious with your sugar. Oh yes, that left over brandy…. I usually sip it so it does not go to waste. You can also skip the blitzing stage and simply fold the ingredients together if you prefer a chunky mincemeat, we like to spread ours on toast, so a quick blitz gives us the right consistency.