Orchard Mincemeat with Quince & Calvados
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This is the recipe I used for the mince pies I made in 2025.
Course
Component
Cuisine 
Ingredients
- 500 g mixed dried fruit raisins, sultanas, currants
- 150 g dried cranberries and/or blueberries
- 100 g mixed peel chopped
- 2 quinces peeled, cored, chopped
- 2 apples peeled, cored, chopped
- 200-250 g shredded suet yes, really!
- 400 g soft dark brown sugar
- 1 organic lemon zest and juice
- 1 organic orange zest and juice
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- ½ tsp grated nutmeg
- 200-250 ml calvados cognac works, too
Instructions
- Put the chopped quince and apples in a saucepan with a splash of water or cider. Simmer until soft, then run through your food mill for a smooth, thick purée. Cool.
- In a huge bowl, combine the dried fruits, peel, sugar, spices and suet. Add the citrus zest and juice, then fold in the cooled quince–apple purée. Stir well.
- Cover the bowl and leave it in a cool place for 24 hours, giving it a stir once or twice.
- Next day, stir in the calvados (or brandy). Spoon the mixture into sterilised jars, pressing it down firmly. Seal.
- Store in a cool, dark cupboard. Every few weeks until December, open the jars and drizzle in a little extra calvados. By Christmas it will be sticky, fragrant and gloriously boozy.