This Gluten-Free Homemade Fruit Mince will be a welcome addition to your festive baking, and you will be delighted that it is so easy to make. If you have not previously made your own Fruit Mince, I encourage you to do so. It is full of vibrant flavour and is the perfect addition to our Fruit Mince Pies!
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Why we love this recipe:
The Homemade Fruit Mince can be used in many ways. Delicious in Fruit Mince Pies, you will find that there are many other ways to use it. And as with everything we make ourselves, we control the quality of the ingredients.
We love that:
- It is quickly and easily made.
- You can customise the fruit mince to suit your taste – choose fruit that you enjoy, add nuts if you wish.
- The aromatic spices are reminiscent of Christmas.
- It will keep for months in a jar in the fridge.
- There are many ways to enjoy it.
- You can easily double or triple the recipe.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Mixed dried fruit – use a mixture as in the recipe or adjust fruit to suit your taste.
Granny Smith apple – adds moisture and flavour.
Light brown sugar – adds slightly caramelized sweetness.
Orange rind and juice – for a bright, citrus note.
Water – I use filtered water.
Ground mixed spice and cinnamon – for flavour and fragrance.
Butter – to enrich the fruit mince.
Brandy – optional. You can use another alcohol or replace it with orange juice.
Step by step instructions:
- In a medium-size saucepan, combine the dried fruit, grated apple, brown sugar, orange rind, orange juice, water, mixed spice and cinnamon.
- Bring the mixture to a boil over medium heat, stirring to dissolve the sugar, then simmer gently for 8 – 10 minutes until most of the liquid has evaporated.
- Remove from the heat and stir in the butter. Set aside to cool.
- When cool, add the brandy (if using), stir to combine.
- Place into an airtight, sterilised jar and store in the refrigerator, ideally for a week before using.
- The fruit mince can also be used straight away – although it won’t have the depth of flavour, it will still be delicious.
Tips for success and FAQs:
As always, you will get the best result if you use good quality, fresh ingredients.
Before using, turn the mixture into a bowl and stir well to thoroughly combine the ingredients.
For the best flavour, you need to ensure that the spice mixture you use is fresh. Over time, spice mixtures lose their potency and their flavours become dull.
To sterilise your jar, preheat your oven to 130 Degrees C (270F). Place a clean jar in the oven for at least 20 minutes, then remove and allow to cool before filling with your Fruit Mince.
Yes, ideally, you should make it at least one week in advance to allow the flavours to develop but it will still be delicious even if you don’t have time to do that.
Store it in a sterilised jar, with a tight-fitting lid, in the refrigerator for up to 6 months.
Sometimes called pudding spice, this is a blend of sweet spices which adds fragrant warmth to cakes, puddings and biscuits. Generally, it will contain a combination of spices such as finely ground cinnamon, nutmeg, ginger, cloves and allspice.
Pumpkin Pie Spice Mix is a good alternative.
We love to use our Gluten-Free Shortcrust Pastry.
More delicious recipes for you to try:
You can find many more recipes to try in our collection of Gluten-Free Recipes.
There are many ways in which to use this traditional Fruit Mince. It is so simple to make, and once you have made a batch you will discover there are many ways in which to use it. Use some to serve with our Oat Yoghurt Pancakes, add a dollop to some yoghurt, or warm some to serve over Vanilla Ice Cream – it is so delicious.
Alex xx
Homemade Fruit Mince
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 1 ยฝ cups (240 g) mixed dried fruit See Notes 1 and 2
- 1 medium Granny Smith apple – peeled, cored and grated
- ยฝ cup (100 g) light brown sugar
- 2 teaspoon orange rind – finely zested See Note 3
- 2 tablespoon orange juice – freshly squeezed See Note 4
- 2 tablespoon water See Note 4
- 2 teaspoon mixed spice See Note 5
- 1 teaspoon ground cinnamon
- 2 tablespoon (40 g) unsalted butter
- 2 tablespoon brandy – or additional orange juice See Notes 4 and 6
Instructions
- In a medium-size saucepan, combine the dried fruit, grated apple, brown sugar, orange rind, orange juice, water, mixed spice and cinnamon.
- Over medium heat, and stirring to dissolve the sugar, bring the mixture to a boil and simmer gently for 8–10 minutes until most of the liquid has evaporated.
- Remove from the heat and stir in the butter. Set aside to cool.
- When cool, add the brandy, if using, or additional orange juice and stir.
- Place into a sterilised glass jar and store in the refrigerator. (See Note 7.) Ideally, store it for a week before using it. You can make it up to 6 months in advance.
Video
Notes
- For accuracy, it is best to weigh your ingredients.
- Use a combination of dried fruit of your choice. You could also include some slivered almonds.
- Use just the orange zest and avoid grating the bitter, white pith.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust the measurement if necessary.
- If you are not able to find mixed spice, Pumpkin Spice Mix is a good alternative.
- Brandy is optional. If you prefer, you could use rum, port, whisky or Cointreau. Alternatively, for alcohol-free, use extra orange juice instead.
- To sterilise your jar, preheat your oven to 130 Degrees C (270F). Place a clean jar in the oven for at least 20 minutes, then remove and allow to cool before filling with your Fruit Mince.
- Please note, the nutritional information is based on one cup of this recipe. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Dina and Bruce
Been looking for a recipe like this! Will be making it for the holidays.
Alexandra Cook
I hope you will love it, Dina and Bruce ๐
Alex xo
Mattheus Francis Bouma
Recipe is easy to put together, though the story is long winded.
Tastes great straight out of the pot
Alexandra Cook
Hi Mattheus ๐
I am glad you enjoyed the recipe.
For future reference, if you’d prefer not to read the information/tips etc. before the post, you can click the “jump to recipe” button at the top of the page.
Kind regards, Alex
Joanna
OMGosh โค๏ธ this recipe is divine, I canโt wait to show off and share it with my family and friends. I followed the recipe to a tee & itโs perfect in every way! I did buy the slivered almonds but decided not to use them, this time – I didnโt want to change perfection ๐ seriously, itโs so delicious, thank you for sharing ๐
Alexandra Cook
Hi Joanna,
Thank you so much for your lovely comment! ๐ I am so pleased you enjoyed this recipe, and really appreciate you taking the time to let me know.
Alex xo
Helen
Great taste (& easy).
Alexandra Cook
Thank you, Helen! ๐
Natalie
I love the smell and tang of this delicious fruit mince! It is the perfect balance of spice and sweet. Canโt wait to use it this coming holiday in my mince pies – it already tastes SO good!
Alexandra Cook
Hi Natalie ๐
The smell is just one of the best things, isn’t it? It definitely gets me in the Christmas spirit.
Thanks so much for your comment, Alex xo
Padraigin
Hi I have made my homemade mincemeat well in advance. Can I keep it in a cool cupboard or is is better kept in fridge.
Alexandra Cook
Hi Padraigin!
You have reminded me that I need to get on to making my Fruit Mince for the year too ๐
We recommend storing in the fridge ๐
Enjoy! Alex xo
Liz
I’ve just dumped everything into the pot to simmer, when I realised I was meant to add the butter and brandy afterwards! I’m not worried about the alcohol burning off, however I am wondering if the product will still be OK to use?
Alexandra
Hi Liz, I’m sure it will be fine. As you say, the alcohol may burn off a little but it will still have the flavour. I hope you enjoy it. ๐
Marie Treloar
Thank you so much for this fantastic recipe, I have been using the same fruit mince for the last 50 years , from the supermarket! This year, with all the shortages we have had in the shops, I had to go without! BUT, I found you ! I am so grateful that I did. I hope I will be using your recipe for many more years. I will have to pass it on to my daughter. Canโt wait to try some of your other recipes. Thank you so much.
Have a great Christmas.
From Marie
Alexandra
Thank you, Marie, for your lovely comment. So thrilled to hear that you have enjoyed the mince, and that you’ll be passing the recipe on to your daughter. Merry Christmas!
Lesley
Hi Alexandra!
I have just made the fruit mince and it smells divine.
Canโt wait till next week to make the pies. I will never buy
from the store ever again.Thanks for a great recipe.
Alexandra
Hi Lesley, thank you so much for your lovely comments on the Fruit Mince. I appreciate that you took the time to let me know. ๐