Equipment
Ingredients
Dried Fruits
- 150 g dried apricots, finely diced
- 150 g currants
- 100 g dried cherries, roughly chopped
- 100 g dried cranberries
Fresh Produce
- 150 g granny smith apple, peeled and coarsely grated
- 10 g orange zest, finely grated
- 75 ml orange juice, freshly squeezed
- 5 g lemon zest, finely grated
- 30 ml lemon juice, freshly squeezed
Base and Flavorings
- 150 g unsalted butter, frozen and coarsely grated
- 150 g dark brown sugar, packed
- 5 g ground cinnamon
- 3 g ground nutmeg, freshly grated preferred
- 2 g ground allspice
- 120 ml brandy
Nutrition (per serving)
Method
Dice the dried apricots and roughly chop the dried cherries so they are roughly the same size as the currants and cranberries. Place all the dried fruits into a large mixing bowl.
Add the grated Granny Smith apple, orange zest, orange juice, lemon zest, and lemon juice to the dried fruit mixture.
Toss the frozen grated butter, dark brown sugar, cinnamon, nutmeg, and allspice into the bowl. Stir thoroughly until the spices are evenly distributed and the butter is coated in the fruit and sugar mixture.
Pour the brandy over the mixture and fold it gently but thoroughly to ensure all the dry ingredients are moistened by the alcohol and citrus juices.
Cover the bowl tightly with a lid or plastic wrap and leave it at room temperature for 24 hours. This resting period allows the dried fruits to absorb the liquid and plump up, while the spices mellow and marry.
Spoon the rested mincemeat into sterilized glass jars, pressing down firmly with the back of a spoon to eliminate air pockets. Seal tightly and transfer to the refrigerator to cure.
Chef's Notes
- Using frozen butter is crucial for a vegetarian mincemeat; it mimics the traditional texture of beef suet by remaining in distinct shreds until it hits the heat of the oven, yielding a lighter pastry filling.
- While this is a classic pie filling, this preserve is exceptional when folded into ice cream bases, swirled into morning oatmeal, or served as a sweet-tart chutney alongside roasted root vegetables.
- The maturation process is where the magic happens. Over weeks in the refrigerator, the alcohol breaks down the tough skins of the dried fruit, creating a jammy, cohesive texture without any actual cooking.
- Always sterilize jars before packing the mincemeat. Wash them in hot, soapy water, rinse, and place them in an oven at 140 C (285 F) for 15 minutes.
Storage
Refrigerator: 6 months — Ensure the mixture is tightly packed and fully submerged under a thin layer of its own liquid or extra brandy to prevent spoilage.
Freezer: 1 year — Freeze in airtight containers; the high alcohol content will keep it relatively soft.
