This Christmas fruit mince with cherries is my new favorite mince pie filling. There are layers of delicious fruity flavors with rich celebratory spices of raisins, sultanas, currants, citrus and cherries.
This is perfect for making and storing when cherries are in season. The recipe describes how to store (can). If you live in the Southern Hemisphere, cherries are in season now. I like to make extra and stash a few jars for next year.
Cherries are my favorite fruit, so it was only natural to add cherries to my fruit mince for a festive mince pie. This recipe is pear mince Adapted from his recipe it’s the best I’ve tasted or made so put a stake in the ground and no more work needed this is the ultimate Declare to be
I love cherries in any dessert, but I especially love my Best Cherry Galette recipe.
Christmas is my favorite holiday and I love all foods. Mince pies, Christmas puddings and fruit cakes are a must this time of year.
Making your own fruit mince for mince pies is easy and so much tastier than store-bought fruit mince that you’ll never go back. I love adding apples, pears, and now cherries to the mix.
If you haven’t made mince pies with fruit mince, my all-time favorite is to add it to apples to make apple and mince pie crumble bars. , is the simplest festive recipe.
This Christmas mince can be made ahead of time and stored in a jar or used in mince pies. Cooked mince can be stored in a jar in the refrigerator for at least a month. For long-term storage, we recommend following the recipe.
Or you can use half for mouse pie and save the rest for next year.
How to make homemade fruit mince
Chop the peeled apples and pears into fairly small pieces and remove all the seeds from the cherries. You don’t want to bite a stray pip in mince pies later.
Simply put all the ingredients in a large pot and bring the mixture to a boil. I like to use a wide pan to help cook and thicken the fruit.
Stir the mixture occasionally while cooking and do this over low to medium/low heat.
To store fruit mince, place in a jar and follow storage instructions in recipe. Alternatively, cool and store in the refrigerator or make mince pies right away.
What to do with surplus fruit mince?
If you’re looking to make a few tasty treats with leftover minced fruit, why not try a large Christmas mince pie and a plumeria tart?
I love mince pie cinnamon sticky buns stuffed with Christmas fruit mince. Fold them into filosamosa or cigars. Add a festive twist to crumpet (pancake) dough or ice cream, or fold your favorite vanilla cake or cupcake dough.
Roll the pie crust to make pinwheels and palmiers, or make Christmas scones. Drop a spoon into the oats for a Christmas twist.
Recipe – about 2 pints / 470ml bottle
Best Christmas fruit mince with cherries
The best Christmas fruit mince with cherry recipe.
- Preparation time: 15
- Cooking time: 30
- total time: 45 minutes
- yield: 2 x 500ml jars (pint)
- Category: dessert
- Method: Boil
- cooking: British
Four medium/large apples or pears (or a combination of both), peeled, cored, and chopped
300–400 gms fresh cherries, seeded and cut in half
500gm mixed dried fruits (raisins, sultanas, currants)
orange peel and juice
3 Tbs Candied Citrus Peel
2 teaspoons cinnamon
1/2 teaspoon grated ginger
1/2 teaspoon nutmeg
2 teaspoons allspice
2 teaspoons ground cloves
1 teaspoon vanilla essence (optional)
3 cups Granulated sugar
1/2 cup Vinegar (white wine or apple cider vinegar)
2 brandy tots (30ml) (optional)
Place all ingredients in a large pot and bring to a boil. Stir to dissolve the sugar.
Reduce heat and simmer, stirring occasionally, until thickened, 30 minutes.
Add the brandy and vanilla about 5 minutes before the mince is done cooking. Stir and continue cooking.
Cool the fruit mince in a pan.
Use it to make Christmas mince pies and other Christmas treats. Alternatively, store the fruit in a jar by following the steps below.
To save this mince, bring water to a boil in a tall stockpot. Heat jars and lids in boiling water until ready to use. Do not bring to a boil. Set the band aside.
When the fruit mince is ready, place it in a hot jar, leaving 2.5 cm (1/2 inch) space on top. Remove air bubbles. Wipe the rim and center the jar lid. Wear the band until the fit is tight on your fingertips.
Soak the jar in boiling water (stockpot) for 15 minutes and adjust the height (the water should cover the stockpot lid by about 2cm). Remove the jar and let it cool. Make sure the lid is sealed after 24 hours. Make sure the lid doesn’t bend up or down when you press the center.
keyword: Mince, Fruit Mince, Best Recipes, Christmas
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