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This is one of those recipes you either really love or really hate. As a kid, I didn't like it but I wasn't a big raisin fan so that's why but now I love it. It's so spicy and festive!
Fun fact, the reason it's called mincemeat is because when it originated in England in the 13th century, it was traditionally made with beef suet, spices and occasionally shredded meat. Over the years, the meat has been removed but it was something that was made for sustenance back then, now it's just a great Christmas treat.
I don't use beef suet in mine, I substitute butter instead, but if you're a puritan and you want to make it with meat fat, feel free to use suet or tallow instead of butter.
For a free printable PDF of this recipe and others, click here.
Homemade Mincemeat
Yield: 5 quart jars, Prep: 1 day plus 2 hours
8 cups apples, peeled and chopped
4 cups raisins
4 cups golden raisins
4 cups currants
2 cups glace pineapple
1.5 cups mixed peel
1 tbsp cinnamon
1 tbsp cloves
2 tsp nutmeg
2 tsp allspice
1 cup rum
1 cup orange juice
2 cups brown sugar
grated zest, 1 orange
grated zest, 1 lemon
juice, 1 lemon
1 cup butter
4 tbsp cornstarch
2 tbsp orange juice
Chop the apples to about the same size as the raisins. Combine apples, both kinds of raisins, currants, pineapple and mixed peel in a large pot with spices. Stir to mix together. Combine rum, orange juice and brown sugar and pour over fruit mixture in pot. Let this mixture sit in the pot overnight stirring occasionally, do not place on heat.
After mixture has sat overnight, turn on medium heat and cook until bubbly, continually stirring. Add the grated zest of lemon and orange, the lemon juice and the butter and stir until combined. Shake together the cornstarch and orange juice until mixed and no lumps are present and pour into mixture, stirring until incorporated. Once thickened, remove from heat.
Spoon into jars and seal. Water can for 10 minutes.
TO MAKE THE TARTS:
If you want to make homemade tarts, Grandma Clement's Pie Crust is here and works well for tart dough! If you're like me and prefer using premade tart shells, get those out of the freezer.
One jar of filling will make up 16 tarts so place 16 tart shells on a baking sheet and pre-bake for 10 minutes at 350F. Once the tarts are done, take them out and spoon the filling into the shells. Place back into the 350F oven and bake another 10-12 minutes or until the edges of the tarts are golden brown.
I really hope you enjoy these as much as me and my family do, it's a great recipe full of spice and flavour! Merry Christmas!
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