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!
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.
- Marie T.
Why You'll Love This Recipe:
- The Homemade Fruit Mince can be used in many ways. Delicious in Fruit Mince Pies or Fruit Mince Oatmeal Bars, 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.
- 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.
Recipe Inspiration: our family tradition is to make several batches of this every year - you can use it in SO many ways, and it truly smells and tastes like Christmas. The best. 🙂
Ingredients and Substitutions:
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. We like a combination of sultanas, currants, raisins, mixed peel and glacé/candied cherries.
- 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.
Variations:
Mixed spice - pumpkin spice is a good alternative.
Brandy - you can replace with additional orange juice, or use another alcohol that would work well with the fruit and spices.
How To Make Homemade Fruit Mince:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Add the ingredients to a saucepan:
In a medium-size saucepan, combine the dried fruit, grated apple, brown sugar, orange rind, orange juice, water, mixed spice and cinnamon.
2 – Simmer the mixture:
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.
3 – Add in the butter:
Remove from the heat and stir in the butter. Set aside to cool.
4 – Add in the brandy:
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.
Hint: before using the fruit mince, turn the mixture into a bowl and stir well to thoroughly combine the ingredients once more, as they may have settled in the fridge.
Tips for Success, Storage and FAQs:
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, but you can also make delicious Puff Pastry Mince Pies.
Top Tip:
As always, you will get the best result if you use good quality 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.
Serving Suggestions:
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. We love to:
- Use some to serve with our Oat Yoghurt Pancakes.
- Add a dollop to some yoghurt.
- Serve warm over Vanilla Ice Cream – it is so delicious.
I hope this recipe will become a part of your Christmas traditions also. Be sure to let me know in the comments below if you give the recipe a try!
Alex xx
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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 ½ cups (240 g) mixed dried fruit See Notes 1 and 2
- 1 medium Granny Smith apple - peeled, cored and grated
- ½ cup (100 g) light brown sugar
- 2 teaspoon orange zest - 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.) It is ready to use in 24 hours, however, for the best flavours, ideally, store it for a week before using it. You can make it up to 6 months in advance.
Video
Notes
- Weigh your ingredients: for the best accuracy, we recommend you weigh your ingredients.
- Mixed fruit: use a combination of dried fruit of your choice. We like to use a combination of sultanas, raisins, currants, mixed peel and glacé/candied cherries. You could also include some slivered almonds.
- Orange zest: use just the orange zest and avoid grating the bitter, white pith. Zest the oranges prior to juicing.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each tablespoon listed.
- Mixed spice: if you are not able to find mixed spice, Pumpkin Spice Mix is a good alternative.
- Brandy: this is optional. If you prefer, you could use rum, port, whisky or Cointreau. Alternatively, for alcohol-free, use extra orange juice instead.
- Sterilising the jar: 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.
- Storage: once cooled, store it in a sterilised jar, with a tight-fitting lid, in the refrigerator for up to 6 months.
- Nutritional information: 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.
Jane A Nunes says
What a fantastic recipe. So easy which is what everyone needs at Christmas. But not only is it eady, its absolutely delicious 😋. I highly recommend you try this recipe if you love mincemeat as much as my family does. I will never buy jarred again.
Alexandra Cook says
Thank you so much, Jane!
It is lovely to hear you enjoyed this recipe so much.
Alex xo
Ingrid says
This recipe is amazing!
So quick and easy compared to other recipes I’ve looked at. I used Kracken Spiced Rum as I didn’t have any brandy and the result was delicious.
I can’t eat the store bought fruit mince pies as they are so sickly sweet. I love that I can regulate the sweetness with a home made recipe.
This will be a firm favourite at Xmas time.
Thank you for this great recipe 😃
Alexandra Cook says
Hello Ingrid,
Thank you so much for your lovely comment 🙂
I am so happy you found our recipe - the spiced rum addition sounds so good!!
Alex xo
Elizabeth Nicholls says
So easy and really yummy just used OJ instead of brandy and added some chopped up raw almonds and it tastes sensational! Thanks heaps (:
Alexandra Cook says
Hello Elizabeth,
Thank you so much for giving the recipe a try and for sharing your variations.
I am so pleased it turned out so well! 🙂 Alex xo
Kay Jones says
This is by far the best gluten free recipe for both the fruit mince and the pastry, perfect, thank you
Alexandra Cook says
Thank you so much, Kay! 🙂
So happy you enjoyed both of those recipes. Alex xo
Jill says
Easy to make and delicious
Alexandra Cook says
Thank you, Jill!
Alex xo
Hilda says
just made this fruit mince so easy to make, I didn't put brandy , I had Irish whiskey so I used that.my gran used to make her own fruit mince , I watched how she did it, she put grated suet in.i was surprised that it filled a 500 ml jar awesome, now I wait for a week. can't wait to taste it.
Alexandra Cook says
Thank you for making our recipe, Hilda 🙂
I hope you'll find many ways to enjoy it! Alex xo
Lucy says
Getting ahead on my Christmas prep, and this was my first project. I have only just made it, but it's tasting absolutely delicious and I know it will get even better as the flavours develop. Reminds me of my Gran's 🙂 Thank you.
Alexandra Cook says
Lovely to hear, Lucy! 🙂
I am so happy to hear this. Thank you so much for sharing, Alex xo
Jim says
Australia has been using the metric system for more than 45 years. With regards to tablespoons and teaspoons Australia uses 15 ml and 5ml respectively, as other countries that use the metric system do. Like the recipe will make some fruit mince next week. Thank you Jim.
Alexandra Cook says
Hi Jim,
The tablespoons we use on this website are 20 ml purchased in Australia. This article has handy conversions.
I hope you'll enjoy the recipe.
Thanks, Alex
Annabelle says
Sorry to say, Jim, but Australia’s standard tablespoon is 20mls. Makes quite a difference to recipes if the US standard tablespoon measurement is used.
Dina and Bruce says
Been looking for a recipe like this! Will be making it for the holidays.
Alexandra Cook says
I hope you will love it, Dina and Bruce 🙂
Alex xo
Mattheus Francis Bouma says
Recipe is easy to put together, though the story is long winded.
Tastes great straight out of the pot
Alexandra Cook says
Hi Mattheus 🙂
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 says
OMGosh ❤️ this recipe is divine, I can’t wait to show off and share it with my family and friends. I followed the recipe to a tee & it’s perfect in every way! I did buy the slivered almonds but decided not to use them, this time - I didn’t want to change perfection 😀 seriously, it’s so delicious, thank you for sharing 💖
Alexandra Cook says
Hi Joanna,
Thank you so much for your lovely comment! 🙂 I am so pleased you enjoyed this recipe, and really appreciate you taking the time to let me know.
Alex xo
Helen says
Great taste (& easy).
Alexandra Cook says
Thank you, Helen! 🙂
Natalie says
I love the smell and tang of this delicious fruit mince! It is the perfect balance of spice and sweet. Can’t wait to use it this coming holiday in my mince pies - it already tastes SO good!
Alexandra Cook says
Hi Natalie 🙂
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 says
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 says
Hi Padraigin!
You have reminded me that I need to get on to making my Fruit Mince for the year too 🙂
We recommend storing in the fridge 🙂
Enjoy! Alex xo
Liz says
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 says
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. 🙂
Marie Treloar says
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. Can’t wait to try some of your other recipes. Thank you so much.
Have a great Christmas.
From Marie
Alexandra says
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 says
Hi Alexandra!
I have just made the fruit mince and it smells divine.
Can’t wait till next week to make the pies. I will never buy
from the store ever again.Thanks for a great recipe.
Alexandra says
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. 🙂