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Holiday recipe: Create mince meat with Coquitlam arts legend Michael Fera

Michael Fera, Place des Arts' program and events coordinator, gives you an insight into his famous mince meat (for tarts or pies).
Michael Fera (with Jessie Au) cooking up a storm in the kitchen.

Recipe below from Michael Fera, Place des Arts’ Program and Events Coordinator. 



¾ lb currants

½ lb sultanas

½ lb seedless raisins

¼ lb mixed peel

1 lb apples (peeled and cut into chunks)

¼ lb stoned dates

¼ lb glace or preserved apricots

1 lemon

1 tangerine (but use far less)

¾ lb brown sugar

½ lb suet or vegetable shortening

½ tsp nutmeg

½ tsp mixed spice

1 tsp salt

½ tsp almond essence

1 tbsp rose water (optional)

½ to 1 gill (¼ of an imperial pint) of brandy, rum or whisky



Mix half of the currants, sultanas, raisins and apples with the rest of the ingredients and put through a mincing machine. 

Then mix the other half of the currants, sultanas, raisins and apples with the minced ingredients (this is to create different textures and leaving some of the pieces whole). 

Put into clean jars and store in a cool place.


• Located at 1120 Brunette Ave., Coquitlam, Place des Arts has its Positively Petite: Annual Miniature Exhibition and sale on until Dec. 16, while its Holiday Artisan Shop is open until Dec. 18. Visit