Here is a recipe for homemade mincemeat, without the meat. It will keep in your refrigerator for several months to use in your favorite holiday baking.
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a paring knife, core, peel, and dice two apples (or enough to make 2 cups). Place in a large bowl.
Zest the orange and lemon. Slice in half and juice with a citrus juicer.
With a cutting board and Chef's knife or bench knife, chop the candied cherries, and dried figs, apricots, and dates.
The total amount of dried fruit should equal 3 2/3 cups. (If you have other dried fruit you'd like to substitute, such as dried cherries or dried pineapple, go ahead and use the fruit of your choice.)
If necessary, chop the English walnuts with a knife or nut chopper.
Cook the Mincemeat
Melt the butter in a large Dutch oven or saucepan. Add to this the diced apple, brown sugar, orange and lemon juice, orange and lemon zest, chopped English walnuts, candied cherries, and all the prepared dried fruit. Stir to combine.
Add in the ground cinnamon, ginger, nutmeg, dried cloves, and kosher salt. Stir with a long-handled wooden spoon until everything is combined.
Bring mixture to a boil. Reduce heat to a simmer and cook until most of the liquid has evaporated, stirring occasionally. Do not allow the mixture to dry out. This should take about 12-15 minutes.
Remove the pan from heat and allow to cool, stirring once or twice. Add the spiced rum to the fruit and stir to combine.
Once the mixture has fully cooled, store in a tightly sealed jar or container. Refrigerate until ready to use. Allow the mincemeat to chill for at least 24 hours before using.
Mincemeat will keep for several months in the refrigerator. To keep the fruit moist, add 2 tablespoons of rum to the mixture once a week and stir to combine. Use in your holiday baking as desired.
This recipe will make approximately 6 cups of mincemeat.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.