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Cranberry-Apple Mincemeat Pies

Total Time

Prep: 1-1/4 hour + cooling Bake: 40 min.


2 pies (6-8 servings each)

Traditional mincemeat is too heavy for me, but this fruity version hits the spot. Other agree— few folks who've tried it stop at just one slice!


  • 4 cups fresh or frozen cranberries, thawed
  • 4 cups chopped peeled tart apples
  • 1-1/2 cups chopped dried apricots
  • 1-1/2 cups golden raisins
  • 1 medium unpeeled navel orange, finely chopped
  • 1/4 cup each red and green candied cherries
  • 2-3/4 cups sugar
  • 1 cup apple juice
  • 1/4 cup butter
  • 1/4 cup orange marmalade
  • 1 teaspoon ground ginger
  • 3/4 teaspoon each ground allspice, cinnamon and nutmeg
  • Pastry for double-crust pie (9 inches)


  1. In a Dutch oven or large kettle, combine the fruit, sugar, apple juice, butter, marmalade and spices. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 50-60 minutes, stirring occasionally. Cool completely or refrigerate for up to 1 week.
  2. Line two 9-in. pie plates with pastry; trim and flute edges. Divide filling between crusts. Cover edges loosely with foil. Bake at 400° for 20 minutes. Remove foil.
  3. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire racks.
<b>Editor's Note:</b> Mincemeat mixture may be frozen for up to 3 months. Thaw in the refrigerator.

Nutrition Facts

1 piece: 419 calories, 10g fat (5g saturated fat), 13mg cholesterol, 147mg sodium, 84g carbohydrate (63g sugars, 3g fiber), 2g protein.

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