Brandied Cranberry Apple Mincemeat

Meatless mincemeat makes a rich pie filling. Add to a pastry crust shell, cover with a crumb topping or lattice-top crust and bake until filling is bubbly and crust is golden brown. This pie is great for holiday get-togethers or as a warm dessert on a cold night.


  • 8 cups (2000 ml) cored, peeled and diced tart apples, about 8 large
  • 4 cups (1000 ml) cranberries
  • 1 pkg (14 oz/420 g) golden raisins; 1 pkg (11 oz/330 g) dark raisins
  • 1 pkg (11 oz/330 g) dried currants
  • 1 pkg (12 oz/360 g) figs, chopped
  • 1-1/3 cup (325 ml) seeded and ground oranges, about 2 medium
  • 1 cup (250 ml) seeded and ground lemons, about 2 large
  • 1/2 cup (125 ml) minced candied orange peel
  • 1/2 cup (125 ml) minced candied lemon peel
  • 2 cups (500 ml) brown sugar, lightly packed
  • 1 tbsp (15 ml) ground cinnamon
  • 2 tsp (5 ml) each: ground allspice and nutmeg
  • 1 tsp (5 ml) each: ground cloves and ginger
  • 4 cups (1 L) apple cider
  • 3/4 cup (175 ml) brandy
  • 1/2 cup (125 ml) dry sherry


  • Place 4 clean 1 L mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Combine all ingredients, except brandy and sherry, in a large, deep stainless steel saucepan. Simmer 1 hour, stirring occasionally. Remove from heat.

  • Stir in brandy and sherry. Return to heat; simmer 30 more minutes.

  • Ladle hot mincemeat into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more mincemeat. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining mincemeat.

  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 30 minutes.*

  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.



November 16, 2017

Suzanne Werner


This is delicious. The whole house smelled like Christmas the whole time it was cooking and for hours later. We can't wait to enjoy this mincemeat over the holidays.