Blueberry Mincemeat

Blueberry Mincemeat

Recipe and photo courtesy of BC Blueberry Council
A true holiday classic, Mincemeat Tarts have all the warm spices that resemble this time of year. Modernized with a splash of brandy and frozen BC Blueberries, these Blueberry Mincemeats are today’s take on a classic English dessert.


  • 1 ¼ cups (225g) Sultana raisins
  • 1 ¼ cups (225g) Golden raisins
  • ½ cup (85g) Dried cranberries
  • 1/3 cup (80g) Mixed candied citrus peel
  • ½ cup (125ml) Brown sugar
  • ½ cup (125ml) Margarine or butter, softened
  • 1 tsp (5 ml) Grated lemon rind, yellow part only
  • 2 Tbsp (30ml) Brandy
  • 1 Tbsp (15ml) Lemon juice
  • 1 tsp (15ml) Ground cinnamon
  • ½ tsp (2.5ml) Ground cloves
  • ½ tsp (2.5ml) Ground ginger
  • ½ tsp (2.5ml) Ground nutmeg
  • 4 cups (1L) Frozen BC Blueberries
  • Pre-made pie or tart shells


  1. Combine the first 13 ingredients in a large mixing bowl.
  2. Stir in blueberries, and let mixture sit overnight in the refrigerator to allow the flavours to combine and raisins to plump.
  3. If not using immediately, either pack closely in sterilized jars and process, or freeze.
  4. To use, spoon into pre-made pie shells and bake for approximately 20 minutes.

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