18 Savory Mincemeat Recipes for Festive Feasts

Nothing says comfort like a hearty dish packed with savory mincemeat—whether it’s a quick weeknight dinner or the star of your festive feast! From cozy classics to creative twists, these 18 recipes are sure to delight your taste buds and warm your soul. Ready to spice up your menu? Let’s dive into these mouthwatering ideas that’ll make every bite unforgettable.

Classic Mincemeat Pie with Flaky Crust

This old-fashioned mincemeat pie is a holiday showstopper, packed with spiced fruit and wrapped in a buttery, flaky crust that shatters with every bite.

Ingredients

• For the crust: 2 ½ cups all-purpose flour, 1 tsp salt, 1 cup cold unsalted butter (cubed), 6-8 tbsp ice water
• For the filling: 4 cups prepared mincemeat (store-bought or homemade), 1 tbsp lemon juice, 1 tsp ground cinnamon, ½ tsp ground nutmeg, 1 egg (beaten, for egg wash)

Instructions

1. Make the crust: In a large bowl, whisk together 2 ½ cups flour and 1 tsp salt. Cut in 1 cup cold butter until pea-sized crumbs form. Drizzle in 6 tbsp ice water, 1 tbsp at a time, mixing just until dough comes together. Divide into two disks, wrap in plastic, and chill for 1 hour.
2. Prep the filling: Stir together mincemeat, 1 tbsp lemon juice, 1 tsp cinnamon, and ½ tsp nutmeg in a bowl.
3. Assemble: Roll out one dough disk to fit a 9-inch pie dish. Add filling, then roll out the second disk for the top. Crimp edges to seal, brush with beaten egg, and cut 3-4 slits in the top.
4. Bake: Place pie on a baking sheet and bake at 375°F for 45-50 minutes until the crust is deep golden and filling bubbles slightly at the edges. Cool for 1 hour before slicing.

The magic here? That crackly, sugar-sparkled crust gives way to a jammy, warmly spiced filling—every forkful is pure nostalgia.

Tip: For extra flakiness, freeze the butter cubes for 15 minutes before making the dough.

Mincemeat-Stuffed Apples with Cinnamon Glaze

These cozy stuffed apples are like little edible hugs—warm, spiced, and just sweet enough to feel like dessert without being overly indulgent.

Ingredients

• 4 large baking apples (like Honeycrisp or Granny Smith)
• 1 cup prepared mincemeat (store-bought or homemade)
• 2 tbsp unsalted butter, melted
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup apple cider
• 1 tbsp honey

Instructions

1. Preheat oven to 375°F. Core the apples, leaving the bottom intact to create a well. Place them in a baking dish.
2. In a bowl, mix the mincemeat, 1 tbsp melted butter, 1 tbsp brown sugar, 1/2 tsp cinnamon, and nutmeg. Divide the mixture evenly among the apples.
3. Pour the apple cider into the baking dish around the apples. Bake for 30–35 minutes, basting occasionally with the cider, until the apples are tender but not mushy.
4. Whisk together the remaining 1 tbsp melted butter, 1 tbsp brown sugar, 1/2 tsp cinnamon, and honey. Brush over the apples and bake for 5 more minutes until glossy.

The cider reduces into a sticky glaze while keeping the apples juicy—no dry, mealy centers here! Serve warm with a drizzle of the pan sauce.

Tip: For extra crunch, sprinkle toasted chopped pecans over the glaze before the final bake.

Savory Mincemeat and Cheese Tartlets

These savory mincemeat and cheese tartlets are the perfect bite-sized blend of sweet, spiced filling and rich, melty cheese—ideal for holiday appetizers or a cozy night in.

• 1 sheet frozen puff pastry, thawed
• 1 cup prepared mincemeat (store-bought or homemade)
• 1/2 cup shredded sharp cheddar cheese
• 1 egg, beaten
• 1 tbsp water
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley (for garnish)

1. Preheat oven to 400°F. Roll out the puff pastry on a lightly floured surface to a 10×12-inch rectangle, then cut into 12 equal squares.
2. Press each square into the cups of a greased mini muffin tin, letting the corners overhang slightly.
3. Divide the mincemeat evenly among the pastry cups, then top each with a pinch of shredded cheddar cheese.
4. Whisk together the egg and 1 tbsp water, then brush the edges of the pastry lightly with the mixture. Sprinkle with 1/4 tsp black pepper.
5. Bake for 15–18 minutes until the pastry is puffed and golden and the cheese is bubbly.
6. Let cool for 5 minutes in the tin, then garnish with chopped parsley before serving.

The contrast of the flaky pastry, jammy mincemeat, and sharp cheddar makes these tartlets irresistibly moreish—they disappear fast!

Tip: For extra flair, swap cheddar for Gruyère or add a drizzle of balsamic glaze after baking.

Mincemeat and Sausage Rolls with Puff Pastry

These flaky, savory-sweet rolls are the ultimate handheld comfort food—perfect for holiday appetizers or a cozy weekend snack.

Ingredients:

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 1/2 lb ground pork sausage
• 1/2 cup prepared mincemeat (store-bought or homemade)
• 1 tbsp Dijon mustard
• 1 egg, beaten (for egg wash)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp sesame seeds (optional)

Instructions:

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Filling: In a bowl, mix sausage, mincemeat, Dijon mustard, salt, and black pepper until combined.
3. Assemble: Roll out puff pastry into a 10×12-inch rectangle. Cut lengthwise into 3 even strips. Divide filling into 3 portions and shape each into a log along the center of each strip. Fold pastry over filling, sealing edges with a fork. Brush with beaten egg and sprinkle with sesame seeds (if using).
4. Bake: Cut each log into 4 pieces. Transfer to the baking sheet and bake for 20–25 minutes until golden and puffed.

The magic here? The mincemeat caramelizes slightly against the sausage, creating a sticky-sweet contrast to the buttery pastry. Serve warm with extra mustard for dipping!

Tip: For extra crispness, chill assembled rolls for 15 minutes before baking.

Mincemeat-Stuffed French Toast

This decadent twist on French toast swaps the usual jam for spiced mincemeat, giving you a festive, caramelized breakfast that feels like dessert.

Ingredients

• 8 slices brioche or challah bread (1/2-inch thick)
• 1/2 cup prepared mincemeat
• 3 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• 2 tbsp unsalted butter
• Powdered sugar, for dusting

Instructions

1. Spread 1 tbsp mincemeat evenly over 4 slices of bread, leaving a 1/2-inch border. Top with remaining slices to make sandwiches, pressing gently to seal.
2. In a shallow dish, whisk together eggs, milk, vanilla extract, 1/2 tsp cinnamon, and a pinch of salt until smooth.
3. Melt 1 tbsp butter in a large skillet over medium heat. Dip each sandwich into the egg mixture, letting it soak for 10 seconds per side.
4. Cook sandwiches for 3–4 minutes per side until deeply golden and crisp. Add remaining 1 tbsp butter to the skillet as needed.
5. Dust with powdered sugar and slice diagonally. Serve immediately.

The mincemeat’s sticky sweetness seeps into the custardy bread, creating pockets of spiced fruit in every bite—like a holiday morning in one forkful.

Tip: For extra crunch, sprinkle the cooked toast with chopped toasted pecans before dusting with sugar.

Mincemeat and Cranberry Stuffed Chicken Breast

Mincemeat and Cranberry Stuffed Chicken Breast

This elegant yet easy stuffed chicken breast combines sweet-tart cranberries and spiced mincemeat for a festive twist on a weeknight favorite.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup prepared mincemeat
• 1/4 cup dried cranberries, chopped
• 2 tbsp cream cheese, softened
• 1 tsp fresh thyme leaves
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Butterfly chicken breasts by slicing horizontally through the thickest part, leaving one edge intact to create a pocket.
2. In a bowl, mix mincemeat, cranberries, cream cheese, thyme, and garlic powder until combined. Divide filling evenly between chicken pockets, pressing gently to flatten. Secure with toothpicks.
3. Season outside of chicken with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken 3 minutes per side until golden.
4. Transfer skillet to oven and bake 18–20 minutes until internal temperature reaches 165°F. Rest 5 minutes before slicing.

The surprise jewel-toned filling stays beautifully moist while the chicken develops a perfect golden crust—no brining required!

Tip: For extra flavor, deglaze the skillet with 1/4 cup apple cider after searing and drizzle over sliced chicken.

Mincemeat and Walnut Loaf Cake

This warmly spiced loaf cake is studded with rich mincemeat and crunchy walnuts—perfect for slicing thick and serving with a cup of tea.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup prepared mincemeat
• ½ cup chopped walnuts
• ¼ cup whole milk

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup softened butter and ¾ cup brown sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately fold the dry ingredients and ¼ cup milk into the butter mixture until just combined. Gently stir in 1 cup mincemeat and ½ cup walnuts.
5. Pour batter into the prepared pan. Bake for 50–55 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The mincemeat keeps this cake incredibly moist, while the walnuts add a satisfying crunch in every bite.

Tip: For extra warmth, drizzle slices with a simple glaze of powdered sugar and orange zest.

Mincemeat and Apple Crumble Bars

These buttery crumble bars combine spiced mincemeat with tender apples for a festive treat that’s as easy to make as it is irresistible.

Ingredients

• 2 cups all-purpose flour
• 1 cup rolled oats
• 1 cup packed light brown sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup cold unsalted butter, cubed
• 1 1/2 cups prepared mincemeat
• 2 medium apples (like Granny Smith), peeled and finely diced
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment, leaving overhang on two sides.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup rolled oats, 1 cup brown sugar, 1/2 tsp salt, 1 tsp cinnamon, and 1/2 tsp nutmeg. Cut in 1 cup cold butter with a pastry cutter until crumbly.
3. Press 2/3 of the mixture firmly into the pan. Bake for 12 minutes until lightly set.
4. Toss diced apples with 1 tbsp lemon juice. Spread 1 1/2 cups mincemeat over the warm crust, then scatter apples evenly on top. Sprinkle with remaining crumble mixture.
5. Bake 30–35 minutes until golden and bubbly. Cool completely in the pan before lifting out and slicing.

The magic here? The bottom layer bakes into a shortbread-like base, while the top stays delightfully crisp—perfect for gifting or potlucks!

Tip: For cleaner slices, chill the bars for 30 minutes before cutting.

Mincemeat and Chocolate Brownies

These fudgy brownies get a festive twist with spiced mincemeat, creating a rich, gooey treat that’s perfect for holiday baking (or anytime you crave something indulgent).

Ingredients:

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 1 cup prepared mincemeat (store-bought or homemade)
• 1/2 cup dark chocolate chunks

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
2. Whisk together 1 cup melted butter and 2 cups sugar in a large bowl until smooth. Beat in 4 eggs one at a time, then stir in 1 tsp vanilla extract.
3. Sift in 1 cup flour, 3/4 cup cocoa powder, and 1/2 tsp salt, folding gently until just combined. Fold in 1 cup mincemeat and 1/2 cup chocolate chunks.
4. Spread batter evenly into the prepared pan. Bake for 25–30 minutes, until the edges are set but the center is still slightly soft.
5. Cool completely before slicing into squares.

The mincemeat adds a warm, spiced depth to the chocolatey base, while the melted chunks create irresistible pockets of goo. Tip: For extra flair, dust with powdered sugar or drizzle with caramel before serving.

Mincemeat and Brandy Glazed Ham

This festive ham gets a sweet, boozy upgrade with a spiced mincemeat glaze that caramelizes into a sticky, aromatic crust—perfect for holiday centerpieces.

Ingredients

• 1 (8–10 lb) fully cooked bone-in ham
• 1 cup prepared mincemeat (jarred or homemade)
• 1/4 cup brandy
• 1/4 cup packed brown sugar
• 2 tbsp Dijon mustard
• 1 tsp ground cloves

Instructions

1. Preheat oven to 325°F. Place ham cut-side down in a roasting pan and bake uncovered for 1 hour 30 minutes.
2. Meanwhile, combine mincemeat, brandy, brown sugar, Dijon mustard, and ground cloves in a saucepan. Simmer over medium-low heat for 5 minutes, stirring until thickened.
3. Brush half the glaze over the ham and bake for 15 minutes. Repeat with remaining glaze and bake another 15 minutes until glossy and caramelized.
4. Let ham rest 15 minutes before slicing. Serve warm with pan drippings spooned over the top.

The brandy amplifies the mincemeat’s fruity warmth, while the cloves add just enough spice to balance the richness of the ham.

Tip: For extra depth, stir 1 tbsp orange zest into the glaze.

Mincemeat and Almond Croissants

These mincemeat and almond croissants are a buttery, spiced twist on the classic pastry—perfect for using up holiday mincemeat in the most indulgent way.

• 4 large store-bought croissants, day-old
• 1/2 cup prepared mincemeat
• 1/4 cup almond flour
• 2 tbsp sliced almonds
• 1 tbsp granulated sugar
• 1 tbsp melted butter
• 1/4 tsp cinnamon
• Powdered sugar, for dusting

1. Preheat oven to 350°F. Slice croissants in half lengthwise like a book.
2. Spread 2 tbsp mincemeat on the bottom half of each croissant. Sprinkle evenly with almond flour and 1/4 tsp cinnamon.
3. Close croissants and brush tops with melted butter. Press sliced almonds lightly into the buttered surface, then sprinkle with 1 tbsp granulated sugar.
4. Bake for 12–15 minutes until almonds are golden and croissants are crisp. Cool slightly, then dust with powdered sugar.

The almond flour soaks up the mincemeat’s syrupy juices, keeping the pastry flaky instead of soggy—genius!

Tip: For extra richness, warm a spoonful of mincemeat and drizzle it over the croissants before serving.

Mincemeat and Orange Marmalade Scones

These buttery srones are flecked with festive mincemeat and swirled with zesty orange marmalade—a cozy twist on a classic tea-time treat.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup mincemeat
• 1/4 cup orange marmalade
• 1/3 cup whole milk
• 1 large egg
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Whisk together flour, 1/4 cup granulated sugar, baking powder, and 1/2 tsp salt in a large bowl. Cut in cold butter with a pastry cutter until pea-sized crumbs form.
3. Fold in mincemeat and orange marmalade until just distributed. In a small bowl, whisk milk and egg, then pour into dry ingredients. Stir gently until a shaggy dough forms.
4. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Transfer to the baking sheet, sprinkle with turbinado sugar, and bake for 18–20 minutes until golden.

The marmalade caramelizes slightly at the edges, adding a bittersweet contrast to the spiced mincemeat. Serve warm with clotted cream!

Tip: Freeze unbaked scones for up to a month—just add 2–3 minutes to the bake time straight from the freezer.

Mincemeat and Pumpkin Spice Muffins

These mincemeat and pumpkin spice muffins are the perfect blend of cozy holiday flavors and easy baking—ideal for a festive breakfast or afternoon treat.

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup prepared mincemeat

1. Preheat oven to 375°F and line a muffin tin with paper liners.
2. In a bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp pumpkin pie spice.
3. In another bowl, mix 1/2 cup sugar, pumpkin puree, vegetable oil, egg, and 1 tsp vanilla until smooth.
4. Gently fold the dry ingredients into the wet mixture until just combined, then stir in the mincemeat.
5. Divide the batter evenly among the muffin cups (about 3/4 full) and bake for 18–20 minutes, until a toothpick comes out clean.

The tender crumb and jammy pockets of mincemeat make these muffins feel like a holiday hug in every bite.

Tip: For extra flair, dust warm muffins with powdered sugar or a drizzle of vanilla glaze.

Mincemeat and Cream Cheese Danish

These flaky danishes are a dreamy mix of sweet-tart mincemeat and rich cream cheese, wrapped in buttery puff pastry—perfect for a cozy weekend brunch.

Ingredients:

• 1 sheet (8 oz) frozen puff pastry, thawed
• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/2 cup prepared mincemeat
• 1 egg, beaten (for egg wash)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 10-inch square. Cut into 4 equal squares.
3. In a bowl, mix the cream cheese, granulated sugar, and vanilla extract until smooth.
4. Spoon 1 tbsp cream cheese mixture onto the center of each pastry square, then top with 2 tbsp mincemeat.
5. Fold two opposite corners of each square toward the center, pressing lightly to seal. Brush with beaten egg.
6. Bake for 18–20 minutes until golden and puffed. Cool slightly, then dust with powdered sugar.

The contrast of tangy cream cheese and spiced mincemeat makes these danishes irresistible—especially when the pastry shatters with each bite.

Tip: For extra shine, brush the baked danishes with warmed apricot jam before dusting with sugar.

Mincemeat and Caramel Bread Pudding

This cozy bread pudding combines spiced mincemeat with gooey caramel for a dessert that feels like a warm hug in every bite.

Ingredients:

• 6 cups stale brioche or challah bread, torn into 1-inch pieces
• 1 1/2 cups prepared mincemeat
• 1/2 cup caramel sauce (plus 2 tbsp for drizzling)
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish and scatter bread evenly in the dish.
2. Dollop mincemeat over the bread, then drizzle with 1/2 cup caramel sauce, gently tossing to distribute.
3. In a bowl, whisk eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt until smooth. Pour evenly over the bread mixture, pressing down lightly to soak.
4. Let sit 15 minutes to absorb, then bake for 40-45 minutes until puffed and golden with a slight jiggle in the center.
5. Cool 10 minutes, then drizzle with remaining 2 tbsp caramel sauce before serving.

The magic here? The mincemeat’s citrusy warmth cuts through the rich caramel, making each spoonful perfectly balanced.

Tip: For extra texture, sprinkle toasted pecans over the top before baking.

Mincemeat and Gingerbread Trifle

This festive trifle layers spiced gingerbread with rich mincemeat and velvety custard for a showstopping dessert that’s as easy as it is impressive.

Ingredients

• 1 (14-oz) store-bought gingerbread loaf, cubed
• 1 1/2 cups prepared mincemeat
• 2 cups whole milk
• 1/4 cup granulated sugar
• 3 tbsp cornstarch
• 2 large egg yolks
• 1 tsp vanilla extract
• 1 cup heavy cream, whipped to stiff peaks
• 1/4 cup chopped toasted pecans (optional)

Instructions

1. Prep layers: Arrange half the gingerbread cubes in a 2-quart trifle dish. Spread 3/4 cup mincemeat evenly over the gingerbread.
2. Make custard: Whisk milk, sugar, cornstarch, and egg yolks in a saucepan over medium heat. Cook 5–7 minutes, stirring constantly, until thickened like pudding. Off heat, stir in vanilla.
3. Assemble: Pour half the custard over the mincemeat layer. Repeat with remaining gingerbread, mincemeat, and custard. Chill 2 hours.
4. Finish: Top with whipped cream and pecans just before serving.

The magic here? The gingerbread softens just enough to soak up the custard while keeping its warm spice—no soggy layers in sight.

Tip: For a boozy twist, drizzle 2 tbsp brandy over the gingerbread cubes before layering.

Mincemeat and Vanilla Ice Cream Parfait

This festive parfait layers spiced mincemeat with creamy vanilla ice cream for a dessert that feels both nostalgic and effortlessly elegant.

Ingredients:

• 2 cups high-quality vanilla ice cream, slightly softened
• 1 cup prepared mincemeat (store-bought or homemade)
• 1/4 cup crushed gingersnap cookies
• 2 tbsp whipped cream
• 1 tsp orange zest (optional, for garnish)

Instructions:

1. In a small bowl, stir the mincemeat to loosen it slightly.
2. Layer half the vanilla ice cream into the bottom of two serving glasses or bowls.
3. Top with half the mincemeat, then sprinkle with half the crushed gingersnaps.
4. Repeat the layers with remaining ice cream, mincemeat, and gingersnaps.
5. Finish each parfait with a dollop of whipped cream and a sprinkle of orange zest (if using).

The contrast of warm, spiced mincemeat against cold ice cream makes every bite a cozy surprise—perfect for holiday gatherings or a quiet night by the fire.

Tip: For a boozy twist, warm the mincemeat with a splash of brandy or rum before layering.

Mincemeat and Whiskey Glazed Pork Chops

These juicy pork chops get a sweet and boozy upgrade with a sticky mincemeat and whiskey glaze—perfect for impressing guests without fuss.

Ingredients:

• 4 bone-in pork chops (1-inch thick)
• 1/2 cup prepared mincemeat (jarred or homemade)
• 1/4 cup whiskey (bourbon works too!)
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Pat pork chops dry and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4 minutes per side until golden, then transfer to a plate.
3. In the same skillet, whisk together 1/2 cup mincemeat, 1/4 cup whiskey, 2 tbsp brown sugar, and 1 tbsp Dijon mustard. Simmer for 2 minutes until slightly thickened.
4. Return chops to the skillet, spooning glaze over them. Cook for 3–4 more minutes, flipping once, until internal temperature reaches 145°F.

The glaze caramelizes into a glossy, spiced crust that clings to every bite—whiskey adds depth without overpowering.

Tip: Let chops rest for 5 minutes before serving; the glaze will thicken further as it cools.

Conclusion

With 18 delicious ways to transform mincemeat into festive favorites, this roundup is your go-to guide for holiday cooking! Whether you’re craving pies, pastries, or savory mains, there’s something here to delight every palate. Try a recipe (or two!), share your favorites in the comments, and don’t forget to pin this article for your next feast. Happy cooking!