After making your own mincemeat, you won’t go back to the store-bought type, trust me. I had been putting off making my own fruity spiced mincemeat for a few years actually. I always believed it was like a Christmas cake and needed to be made a couple of months in advance, letting it stew and infuse for a long time. After a quick look into plant-based and natural mincemeats, I soon found out this isn’t the case at all. There’s also little need for sterilised jam jars, and it couldn’t be easier to make.
I love how spiced this mincemeat is, without being overly sweet. It makes a delicious addition to my December bowls of porridge – although, to be honest, mince pie season started in October in my household! It is also delicious piled high into breakfast bowls of yoghurt and granola, spooned straight from the jar or, of course, in your homemade mince pies.
I’ve always made mince pies with my mum at home, and I have such strong and fond memories of my childhood. Helping to roll out the pastry, cutting out the shapes and filling the puddings full with mincemeat – that’s always been my favourite part! So here is a recipe in honour of those fun-filled hours spent in the kitchen, singing along to Christmas songs, dancing round the kitchen and sneaking spoonfuls of mincemeat.
Naturally sweetened, this mincemeat is filled with juicy, plump dried fruits and flavoured with warming winter spices.
Are you a mincemeat lover, do you make your own? I’d love to hear your thoughts and see your creations,so, please tag me on Instagram, I’m @nourishing.amy and use the hashtag #nourishingamy. You can also find me on Twitter, Facebook and Pinterest – do say hi!
With Mincemeat love x