Mincemeat Pie Filling
Recipe type: Holiday
  • 8oz/11/3 cups currants
  • 8oz/1⅓ cups sultanas (golden raisins)
  • 1lb/2⅔ cups seedless raisins
  • 1lb cooking apples peeled, cored and chopped
  • 8oz/1⅓ candied citrus peel chopped
  • 4oz/ ⅔ cup blanched almonds, chopped
  • 8oz/1 cup shredded suet, or vegetarian suet, or margarine
  • 8oz/ 1 cup soft dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • ½ teaspoon grated nutmeg
  • Grated rind and juice of 2 oranges
  • Grated rind and juice of 2 lemons
  • About ⅔ cup brandy or port
  1. Place all of the ingredients except the brandy or port in a large mixing bowl.
  2. Stir well, cover the bowl with a cloth and set aside in a cool place overnight.
  3. The following day, stir in enough brandy or port to make a mixture moist enough to drop from a spoon.
  4. Spoon the mixture into sterilized jars, store in a cool, dry place.
  5. This will take about 4 weeks to mature before its ready to use in mincemeat pies
Recipe by Canadian Budget Binder at https://canadianbudgetbinder.com/2013/11/24/christmas-mincemeat-filling-part-1-inside-the-pie/