How to make Easy Slow Cooker Mincemeat
Easy Slow Cooker Mincemeat is the easiest mincemeat I’ve ever made. Mince Pies are a Christmas tradition in the UK. Mince Pies are sweet pastry tarts filled with a rich mixture including dried fruit, spices, and sugar.
You can buy jars of mincemeat in groceries and supermarkets, but it is so easy to make at home and tastes so much better.
What is Mincemeat?
Mincemeat is a rich mixture of dried fruits, spices, apples, citrus zest and juice, alcohol and suet or butter. It is mainly used to fill sweet shortcrust pastry tarts which are served as individual Mince Pies.
Originally, there was meat as well as the dried fruit and spices in mincemeat and this is how it got its name. The meat element was gradually replaced with beef suet. I use vegetable suet but you can also use butter. means the mincemeat is also suitable for vegetarians.
There are lots of different recipes for mincemeat, like my Instant Chocolate Mincemeat which is great for last-minute baking. However, Slow Cooker Mincemeat. is now my favourite way to make mincemeat it was so easy and the result is really delicious.
Ginger
Ginger is probably my favourite spice of all time. I use it in quite a few of my recipes like Rhubarb and Ginger Jam and Chocolate Gingerbread Cupcakes, but I have never included it in mincemeat before.
The recipe has two kinds of ginger in it., powdered dried ginger and ginger preserved in syrup. and this gives it a lovely warm spicy flavour.
How to make Easy Slow Cooker Mincemeat with Ginger
This Slow Cooker Mincemeat recipe couldn’t be easier. Peel, core and chop the apples, place them in the slow cooker with all the other ingredients and half the brandy.
Gently mix the ingredients together until they are evenly combined. Cook in the Slow Cooker on HIGH for one hour, then on LOW for one hour.
Once the cooking time is complete, add the rest of the brandy. Stir the brandy through the mincemeat and spoon it into sterilised jars. and close the lids while still warm. That’s all there is to it, so easy.
How do I sterilise the jars?
I sterilise my jam jars and metal lids by thoroughly washing and rinsing them. I then put them, still wet, upside down onto a baking tray and place it in the oven at 150C just before I start to make the jam.
The water creates steam which helps to sterilise the jars. I take them out of the oven and fill them with the hot jam, then put on the lids. There are other methods but this is how I sterilise my jars.
How do I store the Easy Slow Cooker Mincemeat?
I filled a large jar with a clipped lid with the Easy Slow Cooker Mincemeat. I keep it in the fridge so I can take out what I need for any recipes I want to make. if you use smaller jars, you can keep the unopened jars in a cool dark cupboard, but once opened they should be stored in the fridge.
Why make the Slow Cooker Mincemeat now?
Ideally, I would recommend you make mincemeat in October or November because it matures over time and the flavours will improve. You can bake with the Slow Cooker Mincemeat straight away. but making it early will mean that it will be even better by Christmas!.
Give Mincemeat as a Gift
A jar of Easy Slow Cooker Mincemeat with Ginger makes a great gift. Just pop on a pretty label, some festive paper, and a ribbon and this handmade gift can be included in a hamper or given to friends and family to enjoy.
You can also make some Mini Mince Pies with your mincemeat, those would be much appreciated as a gift.
Easy Apple and Mincemeat Streusel Muffins make a delicious change from traditional mincemeat tarts
More alternative mincemeat recipes
Pumpkin MIncemeat – Veggie Desserts
Easy Beetroot & Hazelnut Mincemeat – The Veg Space
Here are some recipes to make with the Slow Cooker Ginger Mincemeat
33 Recipes Using Mincemeat
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Easy Slow Cooker Mincemeat with Ginger
Ingredients
- 450 grams (2 cups) peeled cored, chopped apples (use cooking apples or other sharp flavoured apples)
- 800 grams (5.25 cups) mixed dried fruit the kind that contains mixed peel
- 100 grams (0.75 cups) dried cranberries
- 100 grams (0.75 cups) dried apricots snipped into small pieces with scissors
- 100 grams (0.5 cups) glace cherries washed and quartered
- 60 grams (0.25 cups) preserved ginger in syrup cut into small dice
- 60 grams (0.5 cups) chopped almonds
- 225 grams (1 cups) dark brown sugar
- 225 grams (1 cups) vegetable suet
- Grated zest and juice of 2 lemons
- Grated zest and juice of 2 oranges
- 2 teaspoons (2 teaspoons) ground ginger
- 1 teaspoon (1 teaspoon) mixed spice
- 1 teaspoon (1 teaspoon) cinnamon
- 1/2 teaspoon (1/2 teaspoon) grated nutmeg
- 150 millilitres (0.6 cups) brandy or additional orange juice
Instructions
- Place all the ingredients into your slow cooker, with 75 ml of the brandy (or orange juice).
- Cook on High for 1 hour.
- Turn the slow cooker down to Low and cook for 1 hour.
- Sterilise the jars (see notes)
- Once cooked, stir in the rest of the brandy.
- Fill the sterilised jars.
Sounds a good recipe. When I make mince pies I put a couple of slices of stem ginger and a little drizzle of the syrup from the jar under the pastry lid ..
That sounds gorgeous Sandra, I love stem ginger.
I have had really good luck with my mincemeat by freezing it in my freezer. I have canned some several years ago. It worked well
Thanks Connie. I’ve never frozen mincemeat but good to know it works well.
Home-made is DEFINITELY better and how clever making it in the slow cooker. I’ve made my own in the past but yours sounds way better than the old recipe I’ve got. Will give it a go 😀
Thank you, Emma. I’m always looking for easier ways to make recipes.
I really love the sound of this ginger mincemeat Janice and great that it’s made in the slow cooker. I m a little freaked out that Christmas is creeping up on us though LOL!
Thanks, Camilla. I was really pleased with it. Yes, Christmas is too close, so I’m trying to get ready now!
I can’t believe we are nearly in December! I usually make mine in a big saucepan but love this idea od using the slow cooker. I can smell it from here
It’s still November,I’m not wishing for December yet, but these Christmas recipes need time to mature to get the full flavour.
I love mincemeat and have lots of recipes on the blog, but not any with ginger, which I also love, so I’m saving this recipe! Love it, Karen
Thanks, Karen. I love Mincemeat too and Ginger is my favourite spice, so any opportunity to add it to a recipe!
I am SO making this for the family this year!
I am SO pleased to hear that Emma. I’m sure they will enjoy it, especially in mince pies!
I like the idea of cooking this in the slow cooker, takes all the worry out of it burning on the stove. I am a very distracted cook so this sounds perfect.
Yes it’s really easy and does the job without you standing over it.
This looks incredible! Yum!
Greetings
Catering Den Haag
Thank you!
Hello Janice, I made this mincemeat a week before Christmas. It was a doddle to make and very yummy, more succulent than my usual one from Delia that I make every year. The only thing I noticed was that when it was cold in the jars the vegetable suet had solidified which it doesn’t usually do. I cooked it for two hours on high and one hour on low, as my Morphy Richards slow cooker is VERY slow! I am enjoying reading your recipes, and look forward to trying more.?
That’s good that you enjoyed the mincemeat. I do like an easy recipe. My suet also solidified once it had cooled, I’m not sure how it would be possible to avoid that. I’m so pleased you are enjoying my recipes and it’s very kind of you to return to comment and let me know how they went.
Your US converted ingredient list says 20 CUPS of dried fruit. That most certainly must be 2 cups, not 20!!
Hi MaryAnn, thanks for pointing out that error. I have checked the amounts and it is actually 5 1/4 cups of dried fruit. I do apologise for the confusion, the automatic conversion in my recipe card must have had an off day! I’ll change that in the recipe now.