Mary Berry Mince Pie Filling Recipe

This rich, spiced Mary Berry Mince Pie Filling is made with dried fruits, suet, and brandy, and ready in 30 minutes. The moment the brandy soaks into the warm fruit mixture, your kitchen fills with the ultimate festive scent. I find making my own fruit mixture far superior to anything sold in a supermarket jar.

Why This Classic Works

I used to rely on shop-bought jars until I realised how simple it is to mix your own fruit and spices. The balance of tart grated apples against the sweet dried fruit makes a huge difference to the final flavour. It tastes incredibly fresh and vibrant compared to commercial versions.

One mistake I made early on was skipping the resting time before jarring. Letting the mixture sit in the bowl allows the suet and brandy to coat every piece of fruit properly. The patience always pays off when you bake your first batch of pastry.

Mary Berry Mince Pie Filling Ingredients

• 200g raisins
• 200g sultanas
• 200g currants
• 100g mixed candied peel, chopped
• 1 large cooking apple, peeled and grated
• 150g vegetarian suet
• 200g dark brown muscovado sugar
• 1 tsp mixed spice
• 1 lemon, zested and juiced
• 1 orange, zested and juiced
• 6 tbsp brandy

How To Make Mary Berry Mince Pie Filling

1. Combine The Dry Ingredients: In a large mixing bowl, stir together the raisins, sultanas, currants, candied peel, grated apple, suet, sugar, and mixed spice until evenly distributed.
2. Add The Citrus: Mix in the lemon zest, lemon juice, orange zest, and orange juice until the fruit is completely coated.
3. Cover And Rest: Cover the bowl with a clean tea towel and leave it in a cool place for a few hours to allow the flavours to develop.
4. Stir In The Alcohol: Remove the towel and stir the brandy into the fruit mixture thoroughly.
5. Pot The Mixture: Spoon the filling into sterilised jars, pack it down tightly with the back of a spoon, and seal with tight lids.

Recipe Tips

• Grate the apple coarsely: This helps the apple melt into the filling during baking without turning the whole mixture to mush beforehand.
• Use sterilised jars: Cleaning your glass jars with hot, soapy water and drying them in a low oven prevents mould from ruining your hard work.
• Do not skip the resting time: Letting the mixture sit before jarring plumps the dried fruit naturally as it absorbs the citrus juices.

What To Serve With Mince Pie Filling

This rich fruit mixture is traditionally baked inside shortcrust pastry cases for classic festive tarts. You can also swirl it through softened vanilla ice cream or fold it into a spiced sponge cake batter.

How To Store

Store the sealed jars in a cool, dark cupboard for up to 6 months. Once opened, keep the jar in the fridge and use the filling within 4 weeks.

FAQs

Can I make this without alcohol?

Yes, you can replace the brandy with extra orange juice or cold black tea. It will not last as long in the cupboard, so it is best to store the jars in the fridge immediately.

Can I use beef suet instead of vegetarian?

Traditional recipes often use beef suet for a richer, deeper flavour. You can swap them in exact equal quantities depending on your dietary preferences.

Do I need to cook the mixture before jarring?

This version does not require cooking on the stove. The dried fruit marinates and softens naturally in the citrus juices and alcohol.

Nutrition

• Calories: 150 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 15mg
• Total Carbohydrate: 25g
• Protein: 1g

Try More Recipes:

• Mary Berry Meringue Pie Recipe
• Mary Berry Banoffee Pie Recipe
• Mary Berry Lemon Pie Recipe