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Real mincemeat is simple to make with apples, pears, and dried fruit – no need for traditional suet, and the lentils absorb the flavours of the fruit while boosting protein and fibre. Make the filling ahead and store it in the fridge for a week or two to use in holiday pies, tarts, cookies, and squares.
2 tart apples, coarsely grated or finely chopped
2 firm, ripe pears, coarsely grated or finely chopped
1 cup (250 mL) raisins
1 cup (250 mL) golden raisins
1 cup (250 mL) currants
1 cup (250 mL) apple or orange juice
1⁄3 cup (185 mL) split red lentils
1 orange, zest and juice
1½ cups (375 mL) dark brown sugar
¼ cup (60 mL) butter
2 cinnamon sticks, or 2 tsp (10 mL) cinnamon
2 tsp (10 mL) grated fresh ginger
½ tsp (2 mL) nutmeg
¼ tsp (1 mL) allspice
1/2cup (125 mL) chopped walnuts or pecans, toasted (optional)
pastry for a double crust pie
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