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How to Make the Best Mincemeat

Mincemeat is yummy all by itself!

What are Mincemeat Pies?

Mincemeat pies have been a traditional dish in European countries for centuries, going back to at least medieval times. Today most people think of the canned pie filling made with apples, raisins, and spices…and that is pretty tasty in a pie too.

‘Old fashioned’ mincemeat pies are made with finely chopped beef, mutton, or venison mixed with suet or fat (goose fat was common in old English recipes). Dried fruits were a luxury and usually only added to mince pies made for the wealthy. Sometimes hard alcohol was added to the filling as a preservative. These ingredients were combined in a pot, simmered over a fire, then baked into a pastry. For ages, these pies were served as a main dish in autumn and winter to celebrate the harvest and holiday season.

You may read a lot more about the history of mincemeat in this article…including the changes to ingredients, religious significance, and even the banning of mince pies for Christmas!

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mini pies

Make Your Own Mincemeat Pie!

My Gram made mincemeat pie for Thanksgiving or Christmas each year and I enjoyed this special treat.

I’m sharing recipes for both a traditional pie made with meat and a version without meat.

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Here is the recipe for a small batch of traditional mincemeat that is enough for one 8-9″ pie.


Taditional Mincemeat

Lisa Lombardo
This traditional recipe for mincemeat uses real beef, suet, apples, and dried fruit. Deliciously rich, lightly sweetened, and meaty.
5 from 1 vote
Prep Time 30 minutes
Cook Time 2 hours
Course Dessert
Cuisine English


  • 1 pound ground beef
  • 1 cup suet ground
  • 1 cup raisins
  • 1 cup golden raisins
  • 2/3 cup dried currants
  • 3 cups apples peeled, cored, and chopped
  • 1 1/2 cups apple juice or apple cider
  • 1 tbsp lemon juice
  • 4 oz citron
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger
  • 1/22 tsp salt
  • 1 orange finely grated peel, and pulp
  • 1/2 lemon finely grated peel
  • 1/4 cup sugar


  • Brown the ground beef and suet in a very large saucepan.
  • Add the rest of the ingredients and bring to a simmer. Simmer for 2 hours.
  • Freeze leftover mincemeat and use within 3 months for best results.


Traditionally used as a pie filling for the holidays, mincemeat is also tasty on its own!
Keyword Pie, Pie filling

Make Mincemeat Without Meat

Of course, not everyone will enjoy the traditional mincemeat recipe as much as I do. If you prefer the meatless version made with apples, raisins, and citron, I’ve got you covered!

Here’s how to make a modern mincemeat filling for a delicious alternative to the old-fashioned version.

Apple Raisin Mincemeat Filling

Lisa Lombardo
Apples, raisins, and other dried fruits are delicious combined in this modern twist on an old favorite. This recipe uses butter in place of suet and there is no meat, so it's safe for vegetarians!
5 from 1 vote
Course Dessert
Cuisine English


  • 4 tbsp butter
  • 1 1/3 cup apple juice concentrate
  • 2 apples, diced tart
  • 3/4 cup raisins
  • 3/4 cup golden raisins
  • 1/2 cup dried cranberries
  • 3/4 cup candied citron
  • 1/2 cup candied cherries
  • zest and juice of 1 orange medium
  • 1/3 cup sugar
  • 1 tsp molasses dark
  • 1/3 cup brandy or rum
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • salt pinch


  • Add all ingredients to a large, stainless steel pot and bring to a boil over medium-high heat.
  • Turn heat down to medium low and simmer until most of the liquid is evaporated, about one half hour.
  • Makes about 4 cups of pie filling. Store in the refrigerator overnight for flavors to blend. You may keep refrigerated for up to one month. Sprinkle with brandy or rum if the filling dries out.
Keyword Pie filling
mincemeat pies
Try making mini mince pies!

Make a Traditional Holiday Pie!

This holiday dessert is a classic and my Dad and Grandma M always wanted a piece for Thanksgiving or Christmas. I love making our food from scratch with whole food ingredients, especially at this time of the year.

This reminds me that I really need to share my pie crust recipe. I use butter in place of shortening unless I have natural lard on hand. Use your favorite pie crust recipe or use the easy, no-roll pie crust recipe I shared in How to Make a Quiche with a Super Easy Crust. This makes a crust for a 9 x 13″ cake pan or casserole dish for an open-top pie that feeds a good-sized crew. Or follow the directions for making a double-crust fruit pie and use mincemeat in its place.

Like many recipes, you may switch the ingredients up a bit to suit your own tastes. Try using ground turkey or chicken for a lighter version of the traditional mincemeat pie. Use homemade butter or meat and suet from your own home-raised livestock if you have it. Homegrown apples and dried fruits are self-sufficient ingredients that reduce your holiday waste, too. Not a fan of the alcohol in your mince pies? Leave the brandy or rum out and add a half teaspoon of lemon or orange extract to give your mince filling a bit of extra flavor.

Do you like mincemeat pie? What is your favorite, traditional or meatless? Leave a comment and share your memories of traditional holiday dishes!

8 Comments on “How to Make the Best Mincemeat

    1. Hi Rhonda,
      Firm, somewhat tart apples are best… the same as you would use for a pie. I like Granny Smith, Ida Red, and Northern Spy.

  1. 5 stars
    My mom always made her mince meat in the crock pot. Thanks for bringing back that memory! Thank you for hosting. This is what I featured the week of 11-16 to 11-20-2020 on my blog. On Tuesday was Carnival Squash With Apples and Thyme. Wednesday was Slow Cooker Green Beans. Thursday was Chicken Broccoli Cheddar Wreath. Winding up Thanksgiving Preparations was a Green Bean Casserole. Enjoy!

    1. Hi Jo,
      I enjoy the combination of apples and meat and it does seem that most of the recipes I’ve tried have apples. Thanks for sharing!

  2. I LOVE mincemeat but dislike raisins … well so many raisins at least.

    What might I substitute (increase/decrease) to make up for a much smaller amount of dark raisins?

    I sometimes can my own mincemeat and have made it out of tomatillos.

    1. Hi Colleen,
      You can substitute another type of dried fruit for some or all of the raisins if you like. Some recipes call for figs but I haven’t tried that. I have considered using dried apples, pears, or chopped prunes. You could also increase the amount of another dried fruit ingredient, such as the dried currants or cranberries. Best wishes and let me know if you try another ingredient!

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