- 100g salted butter, melted
- 250g sultanas or a mix of sultanas, raisins, and dried cranberries
- 100g dried apricots
- 1 medium apple, such as Gala or Fuji, peeled and grated
- 175g brown sugar
- 50g chopped toasted almonds (toast in a dry pan under constant supervision)
- 50g chopped toasted walnuts
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ½ tsp ground cinnamon
- 2 tbsp brandy
- 2 tbsp golden rum
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
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.