Plum and Apple Mincemeat Recipe

Name: Plum and Apple Mincemeat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds plums; Finely grated zest and juice of 2 to 3 oranges (you need 3/4 cup plus 2 tablespoons juice); 1 pound, 2 ounces russet apples, peeled, cored, and chopped into 3/8-inch cubes; 1 1/4 cups currants; 1 1/4 cups raisins; 1 1/4 cups golden raisins; 1/3 cup orange marmalade; 1 1/4 cups Demerara sugar; 1/2 teaspoon ground cloves; 2 teaspoons ground ginger; 1/2 of a whole nutmeg, grated; 1/4 cup ginger wine or cordial (optional); 3/4 cup chopped walnuts; 1/4 cup brandy or sloe gin

Servings: persons

2 1/4 pounds plums
Finely grated zest and juice of 2 to 3 oranges (you need 3/4 cup plus 2 tablespoons juice)
1 pound, 2 ounces russet apples, peeled, cored, and chopped into 3/8-inch cubes
1 1/4 cups currants
1 1/4 cups raisins
1 1/4 cups golden raisins
1/3 cup orange marmalade
1 1/4 cups Demerara sugar
1/2 teaspoon ground cloves
2 teaspoons ground ginger
1/2 of a whole nutmeg, grated
1/4 cup ginger wine or cordial (optional)
3/4 cup chopped walnuts
1/4 cup brandy or sloe gin

1
Wash the plums, halve and pit them, then put them into a saucepan with the orange juice.
2
Cook gently until tender, about 15 minutes.
3
Puree in a blender or press through a sieve.
4
You should end up with about 3 cups of plum puree.
5
Put the puree into a large bowl and add all the other ingredients, except the brandy or gin.
6
Mix thoroughly, then cover and let stand for 12 hours.
7
Preheat the oven to 250F.
8
Put the mincemeat in a large baking dish and bake, uncovered, for 2 to 2 1/2 hours.
9
Stir in the brandy or gin, then spoon into warm, sterilized jars (see p. 21), making sure there arent any air pockets.
10
Seal (see p. 22) and store in a dry, dark, cool place until Christmas.
11
Use within 1 year.
12
You can vary this recipe, but keep the fresh fruit puree to around 3 cups and the total amount of dried fruit to 4 cups or 1 1/4 pounds.
13
For an apple, pear, and ginger mincemeat, replace the plums with Granny Smith apples, the russet apples with firm pears, and 2/3 cup of either of the raisins with 3 1/2 ounces of crystallized ginger.
14
You could also exchange the walnuts for almonds and add a couple of teaspoonfuls of ground cinnamon.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/4 pounds plums, Finely grated zest and juice of 2 to 3 oranges (you need 3/4 cup plus 2 tablespoons juice), 1 pound, 2 ounces russet apples, peeled, cored, and chopped into 3/8-inch cubes, 1 1/4 cups currants, and more.

Yes, Plum and Apple Mincemeat falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Plum and Apple Mincemeat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions