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
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 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
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
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.
Jenny
This smells like Christmas in a jar! I just finished making this fruit mince, and my home smells so amazing. The flavor is spot on and just what I’d expect from fruit mince. I used raisins, currants, and blueberries for the dried fruit and followed your pumpkin spice mix for the mixed spice. I made a bit more so I can add some to my bread pudding tomorrow. Happy Christmas Alex!
Alexandra
Hi Jenny, thank you for your fantastic feedback on the Fruit Mince. I am so pleased that you have enjoyed it and appreciate that you took the time to let me know. 🙂
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. 🙂
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. Can’t 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.
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
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. 🙂
Melinda
Wow not only is the flavor of this fruit mince amazing, it made my house smell like heaven! The spices are so warming and reminds me of the holidays! I’m planning on making a big batch of these and gifting it for Christmas. Thank you so much!
Alexandra
Hello Melinda, thank you for your fantastic feedback regarding the Fruit Mince. I am delighted that you enjoy it and plan to make some as gifts – what a great idea. 🙂
Geetanjali Tung
This is so handy… It makes baking so easy. A must for everyone. Thanks for sharing!
Alexandra
Hello Geetanjali, thank you for your comments on the Fruit Mince, I am so pleased that you like it. 🙂
Marcellina
I’ve never made a really good fruit mince but I think this recipe is better than every other recipe I’ve made – just the right amount of spice and perfect sweetness! Excellent!
Alexandra
Hi Marcellina, I am so pleased that you like our recipe for Fruit Mince. Thank you for letting me know. 🙂
Jean
so yum! what a great recipe to add into my baking, instead of buying outside. Thanks for this.
Alexandra
Hello Jean, I am so pleased to hear that you enjoy our recipe for Homemade Fruit Mince and appreciate that you took the time to let me know. 🙂
Kim
Hi!
If im making this 4 months in advance and sterilising/sealing it in jars does it still need refrigeration for that time? Thanks. Made this before but only a week in advance. Look forward to see how flavour develops with a longer sitting time.
Alexandra
Hi Kim, even after sterilising the jars, I recommend that you keep the Fruit Mince in the fridge. It does keep well and the flavours develop. It just needs a stir before using. I hope you enjoy it. 🙂