Tiny New York Kitchen: Dried Fruit & Spice Mincemeat

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By Victoria Hart Glavin of Tiny New York Kitchen

Mincemeat is especially nice to have on hand for adding a remarkable depth to fruited pie fillings. I also like to use it as a filling for crepes, and sometimes incorporate several tablespoons into a stuffing for the holiday turkey.

Jarred, this mincemeat has a lifespan of about a year in the refrigerator of course. Dried Fruit & Spice Mincemeat makes a nice hostess gift for a friend who likes to cook.


1 1/2 Cups Dark Raisins

1 1/2 Cups Golden Raisins

1 1/2 Cups Dried Currants

1 1/2 Cups Dried Peaches (Diced Into Large Chunks)

1 1/2 Cups Dried Apricots (Diced Into Large Chunks)

1 1/2 Cups Pitted Dates (Diced Into Large Chunks)

1 1/2 Teaspoons Ground Cinnamon

1/2 Teaspoon Freshly Grated Nutmeg

1/4 Teaspoon Ground Allspice

1/4 Teaspoon Ground Ginger

1/3 Cup Dark Corn Syrup

1 1/3 Cups Dark Rum

3/4 Cup Brown Sugar

2 Cups Apple Juice

8 Tablespoons Unsalted Butter

In a large-size bowl combine dark raisins, golden raisins, currants, peaches, apricots, and dates.  Set aside.

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In a large-size nonreactive pan combine cinnamon, nutmeg, allspice, and ginger. Stir in corn syrup, run, brown sugar, apple juice, and butter. Bring to a boil over a medium-high heat. Boil for 4 minutes. Remove from heat and pour hot liquid over dried fruit. Stir to combine.

Cool to room temperature. When completely cooled pour into clean glass mason jars and seal tightly. Place in refrigerator.

Makes About 11 Cups.
Prep time: 35 Minutes
Cook Time: 10 Minutes
Total Time: 45 Minutes

“Work With What You Got!”

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.