by Gail Kavanagh

Created on: December 15, 2011   Last Updated: December 17, 2011

The perfect mince pie once had minced meat as well as fruit and spices in the filling. Popular in the middle ages, the mince pie gradually evolved to the spicy, fruity treat that is a traditional food at Christmas today. One Medieval ingredient that continued to be used was suet. This is the hard fat that protects beef kidneys, and it is is still an accepted ingredient in traditional fruit mince. But today a lighter, healthier taste is preferred so the perfect mince pie is one that delivers a flavor hit without the fatty punch.

Making your own fruit mince is the best way to ensure you get the right combination of fruits and spices. Sultanas and raisins are a good base for fruit mince, but if you can stand them, you can use other fruits as a base, such as dates, figs, even cranberries. You will need a cup each of your chosen base fruits. If you use larger fruit such as dates, you will need to chop them small.

To this base you can add other fruits in smaller quantities. For mixed dried candied peel, chopped glace cherries, and currants, a quarter to half cup will suffice. You can double up on an ingredient that you really like, and miss out another. The idea is to create your own definitive fruit mince mix, so you can add dried strawberries, cranberries, chopped glace pineapple or chopped dried apricots as well. 

You can also add chopped nuts. Walnuts and almonds are used most often, but pistachio is a tasty choice as well. Nuts should be chopped quite finely before being added to the mixture. If you like cloves, a few cloves added to the mixture will add depth and exotic spiciness.

There is a wonderful range of spices to choose from for a fruit mince. The most popular and evocative of Christmas spices are nutmeg, cinnamon and cardamom. The ratio is one teaspoon of cinnamon to half a teaspoon of nutmeg and cardamom. Stir in well, so that all the fruit is coated. The last of the dry ingredients is brown sugar. Never use white sugar, it just doesn't have the same fruity flavor that makes the perfect mince as brown sugar does. Add a well packed one cup of brown sugar to your fruit and spices and stir in well.

Now you need some wet ingredients in which to soak your fruit and spice mixture. Start by chopping two juicy apples. You can leave the skin on, but chop the pieces quite small, and stir them in to the mixture. Add your choice of liquor - two tablespoons of brandy, whisky, rum, port or whatever you prefer. You don't have to add liquor at all if you would rather not. Add fruit juice, such as orange or apple and stir it through the fruit - do not make it too wet, but ensure that all of the ingredients are moistened.

You can use your fruit mince the same day, but it is better if you allow the flavors to macerate for a day or two, and let the dried fruit soak up the moisture and plump out. Cover the bowl with cling film and keep it in the fridge. To make your pies, line patty pans with shortcrust pastry, fill each pie with the fruit mince, and cover with pastry. Bake in a hot oven for 15-20 minutes until the pastry is golden brown. While the pies are still hot, dredge them with vanilla sugar.

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