The <Aeterum Arcanum> Guild






(Aisse)  -- Homemade Mincemeat

(There's NO MEAT in it )
(It's made with apples, raisins, and lots of spices and brandy or bourbon and Sherry)

(This Recipe was given to me by my husband's mother, about 20 years ago.  She made this all her life, as far back as he can remember.  It was her mother's recipe. I loved this so much, that Every Year for Christmas, as part of my Christmas gift from her, I received 2 dozen homemade mincemeat tarts, frozen.  Finally, one year she gave me her recipe. And now I'm sharing it with you. I make this every year at Thanksgiving and at Christmas time.)


1 (9-inch) Pie Crust, UNBAKED (with a little extra pie crust for the top)

or 4 dozen tart shells (made with pie dough)... (You will want a crust for the tops too)

Homemade Filling:

  • 4 large tart apples, peeled and diced (use 7 if you double the recipe)

  • 1/2 lemon

  • Grated rind and juice of 1/2 orange

  • 3/4 cup apple juice

  • 3/4 cup cranberries

  • 3/4 cup currants

  • 3/4 cup Sultanas or Golden Raisins

  • 1/8 cup mixed peel (orange) or 1/2 orange minced.

  • 1-3/4 cups light brown sugar

  • 3/4 tsp ground coriander

  • 3/4 teaspoon ground cinnamon

  • 3/4 teaspoon ground cloves

  • 3/4 teaspoon allspice

  • 1/8 teaspoon ground nutmeg

  • 2 - 3 TBLSP Rum or Brandy or Bourbon

  • 1/4 cup Sherry

  • Combine all of the ingredients EXCEPT the Rum and Sherry, in a large pot.  Cook on top of the stove for 30 minutes or until thick enough for pie filling.  Stir occasionally while cooking.  Remove pot from heat and stir in the Rum, Brandy or Bourbon, and Sherry.  Return to heat and cook some more to thicken (about 15 minutes should be enough).

    At this point you can either (1) can the mixture in Clean Glass Mason Jars, or (2) make pies or tarts. 

    I will often make a pie with part of the mixture, and can the rest so I can make another pie in a few days or the following week. Even though the canned mixture is sealed in the Mason Jar, I still refrigerate it.


    To "Can" the mixture (for later use):   Have TWO Mason Jars clean with lids. Wash them out and rinse them in Hot Water. When the filling has finished cooking, spoon it into each of the jars up to the curve at the top, leaving about 1 inch open before the lid. Put the lids on the jars and tighten them. Let the jars sit on the counter for 30 minutes. Then refrigerate.


    To Make the Pie: Cool the mincemeat filling by letting it sit in the pan on the back of the stove for about 30 minutes (while you make the pie crust). 

    Make the 9-inch Pie Crust while the mixture is cooling.  Fill the prepared uncooked pie shell with the prepared mincemeat pie filling.  Top with a bit of pie crust dough or you can make a whole top crust. It's up to you. If you make a whole top crust, be sure to poke some holes in it to let the stem out as it cooks.

    Bake in 375 F oven for 25 minutes.


    To Make Tarts (small pies): Cool the mincemeat filling by letting it sit in the pan on the back of the stove for about 30 minutes (while you make the pie crust). 

    Make pie dough. Roll out and cut into circles about 3 -1/2 inches in diameter.  Put inside muffin tins.  Fill each with about 1 TBLSP of the mincemeat pie filling. Roll out some more dough and cut with a small biscuit cutter for the tops. Put a piece on each one.  OR you can use store bought tart shells. If you do that, all you will need to do it fill them and make enough dough for the tops.  If you use the store bought ones, place them on a cookie sheet before putting them in the oven.

    Bake in 425 F oven for 20 minutes.


    Serve warm or cold with a garnish of cream cheese stirred smooth mixed with a little cream or with whipped cream or just plain.

    These freeze well. 




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    Revised  Dec 6, 2009