Combine all ingredients in a non-reactive bowl and leave covered, at room temperature, overnight. Store in the refrigerator for up to two weeks before use. This makes enough for one large two-crust pie, two tarts or about six of those old-fashioned pattypan tins.


I got this recipe from a former coworker named Jeannelle. It’s pretty different from the jarred mincemeat I grew up with. But I found that it’s quite delicious in its own way: the nuts and apricots give it a different texture and flavor. I think it’s a little more popular with folks who aren’t already into mincemeat than the standard recipe.

The most important note I’d give is to really chop up the dried apricots finely: having big chunks of them in the mincemeat isn’t ideal.

I can never find sultanas: I just use golden raisins instead.

I also have a probably irrational aversion to calling it “mince” instead of “mincemeat,” but I don’t think I really have any ground to stand on.


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