Dried Fruit & Spice Mincemeat

Dried Fruit & Spice Mincemeat


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 2   Average: 5/5]

Mincemeat is especially nice to have on hand for adding a remarkable depth to fruited pie fillings. I also like to use it as a filling for crepes, and sometimes incorporate several tablespoons into a stuffing for the holiday turkey. Jarred, this mincemeat has a lifespan of about a year in the refrigerator of course. Dried Fruit & Spice Mincemeat makes a nice hostess gift for a friend who likes to cook. 

  • 1 1/2 Cups Dark Raisins
  • 1 1/2 Cups Golden Raisins
  • 1 1/2 Cups Dried Currants
  • 1 1/2 Cups Dried Peaches (Diced Into Large Chunks)
  • 1 1/2 Cups Dried Apricots (Diced Into Large Chunks)
  • 1 1/2 Cups Pitted Dates (Diced Into Large Chunks)
  • 1 1/2 Teaspoons Ground Cinnamon
  • 1/2 Teaspoon Freshly Grated Nutmeg
  • 1/4 Teaspoon Ground Allspice
  • 1/4 Teaspoon Ground Ginger
  • 1/3 Cup Dark Corn Syrup
  • 1 1/3 Cups Dark Rum
  • 3/4 Cup Brown Sugar
  • 2 Cups Apple Juice
  • 8 Tablespoons Unsalted Butter
  1. In a large-size bowl combine dark raisins, golden raisins, currants, peaches, apricots, and dates. Set aside.
  2. In a large-size nonreactive pan combine cinnamon, nutmeg, allspice, and ginger. Stir in corn syrup, run, brown sugar, apple juice, and butter. Bring to a boil over a medium-high heat. Boil for 4 minutes. Remove from heat and pour hot liquid over dried fruit. Stir to combine.
  3. Cool to room temperature. When completely cooled pour into clean glass mason jars and seal tightly. Place in refrigerator.
  4. Makes About 11 Cups.
  5. "Work With What You Got!"
  6. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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