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

Farmersgirl Kitchen

A fruity and delicious mincemeat recipe, ideal for Christmas mince pies and other festive treats. The added ginger in syrup makes a nice change, it doesn't dominate but adds a little zing!

4.25 from 4 votes

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Prep Time 10 mins

Cook Time 2 hrs

Total Time 2 hrs 10 mins

Course preserves

Cuisine British

Servings 6 jars

Calories 1103 kcal

Ingredients

 

MetricUS Customary units

• 450 g peeled cored, chopped apples (use cooking apples or other sharp flavoured apples)
• 800 g mixed dried fruit the kind that contains mixed peel
• 100 g dried cranberries
• 100 g dried apricots snipped into small pieces with scissors
• 100 g glace cherries washed and quartered
• 60 g preserved ginger in syrup cut into small dice
• 60 g chopped almonds
• 225 g dark brown sugar
• 225 g vegetable suet
• Grated zest and juice of 2 lemons
• Grated zest and juice of 2 oranges
• 2 teaspoons ground ginger
• 1 teaspoon mixed spice
• 1 teaspoon cinnamon
• 1/2 tsp grated nutmeg
• 150 ml 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.

Notes

There are many ways to sterilise your jars. You can put them through the dishwasher but I like to wash and rinse my jars and metal lids (do not dry) place them on a baking sheet into the oven and set to 100 C.

Lleave for at least 20 minutes or until all the water has evaporated. Take them out and let them cool slightly before filling with the mincemeat.

Seal and store in a cool dark place. Once opened store in the fridge.

I filled most of my mincemeat into one 1.5 l clip top lid and keep it in the fridge so I can spoon out what I need.

Nutrition

Serving: 1jarCalories: 1103kcalCarbohydrates: 173gProtein: 8gFat: 42gSaturated Fat: 20gCholesterol: 26mgSodium: 138mgPotassium: 1383mgFiber: 18gSugar: 138gVitamin A: 702IUVitamin C: 9mgCalcium: 312mgIron: 5mg

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