The BEST Christmas Mincemeat Recipe… EXTRA FRUITY, fresh, boozy and decadent. It is also made without suet… which means you can also make it Vegan! Quite possibly the only Christmas mincemeat recipe you will EVER need.
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The BEST Christmas Mincemeat Recipe
Are you a Christmas Mincemeat lover or hater? To be honest, mincemeat can be a bit ‘marmite’ and it seems there are two camps in the world. Or are there? You see… I used to hate mincemeat… It was often bitter, had way too many currants and tasted a bit… well… baaaah!
And then… I created my own extra fruity Christmas Mincemeat and the rest is history. Because this mincemeat recipe is super-delicious. The BEST mincemeat I’ve ever tasted. And with its creation, a whole world of recipes has opened up…
So, if you think you hate mincemeat, rewind. A good mincemeat is (and should be) versatile to change, allowing the specifications to shift with all your best-loved ingredients… If you’re a ‘hater’, it may just be that the mincemeat you tried was ‘Baaah’.
What makes this the Best Mincemeat?
I appreciate that declaring this extra fruity Christmas Mincemeat to be the best is a bold claim… So what makes it so special?
Well… First and foremost, it uses the most flavoursome array of ingredients which simply dance on the tastebuds. Most mincemeat recipes rely heavily on bog-standard raisins, currants and sultanas… THIS recipe ditches the boring (and the currants) and includes beautiful, fruity and colourful apricots, apples, morello cherries, cranberries and blueberries. Plus, there’s a spattering of nuts… Flaked almonds and deep green pistachios (get slivered pistachios for the brightest green…). I’ve even added some optional stem ginger for little treats of ‘warm’ along the way.
But that’s not all… This is a recipe with NO suet. Am I the only one to have a serious dislike of suet in mincemeat? Instead, it uses delicious dairy butter (or a dairy free alternative as necessary), which gives it a decadent richness.
And why stop there? In addition to the use of a combination of dark brown and coconut palm sugar (which always offers caramel overtones), this Christmas mincemeat is richly laced with Calvados (apple brandy) too… It complements the fruit perfectly and gives the recipe a touch of luxury booziness and a warming, seasonal glow. If you prefer to use an alternative that’s fine… Usual brandy, Cognac, whiskey…. even Amaretto or Cointreau would be amazing. Or just use juice if booze isn’t your thing.
Of course, Christmas mincemeat needs a touch of seasonal spice as well… And with a little ground cinnamon and ginger alongside that all important orange zest and juice, the flavours are complete.
Can I vary the fruit and nuts in this Christmas Mincemeat Recipe?
Absolutely yes! And if you are a currant lover, it’s fine to add them too…
Simply add all your favourite dried fruits alongside a balance of your favourite nuts and make it your very own best mincemeat recipe. Subs might include dried figs, dates, prunes, pear and perhaps goji berries. You could even go mango, citrus peel, pineapple, peaches and blackcurrants… As for nuts? Add chopped walnuts for earthiness, hazelnuts for sweetness, or pecans and macadamias for something entirely different. I’ve even been tempted to throw in some cacao nibs on occasion.
Can I make this recipe as Vegan Mincemeat?
Yes, you can make it as Vegan mincemeat. Because the recipe contains no suet, it’s a straight sub of butter for a good dairy free alternative and the recipe is both dairy free and vegan.
Can I make Christmas Mincemeat nut free?
Yes again! Just leave out the nuts if they are something you can’t eat. Nut free mincemeat will taste just as amazing. If you want, add an extra handful of fruit. Or for crunch, a couple of tablespoons of cacao nibs.
What can I do with fruity Christmas Mincemeat?
When there’s an amazing Christmas mincemeat recipe that you love, the creativity flows… So, what can be made with it?
Well… In addition to traditional Christmas Mince Pies (I like to top mine with a little cinnamon crumble), you could also make a totally amazing variation… the Frangipane Mince Pies Tart (with Orange Pastry). But I also have a bit of a soft spot for Apple, Cinnamon and Mincemeat Cake, as well as a bowl of seriously creamy No Churn Mincemeat Ice Cream… To… Die… For.
Ready to make your very own Christmas Mincemeat?
So, grab the kitchen scales and a large saucepan and give it a go. It really is the easiest recipe. Let me know what changes you make and best of all, what delicious Christmas Mincemeat treats you created with it. I am pretty sure that once you have experienced you own special Mincemeat, you may never buy a jar from the shops ever again.
And don’t forget to rate the recipe, tag me on Social Media (links to my feeds at the top of the page), or leave a comment. I love hearing from you guys… It makes what I do totally worth it.
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BEST Christmas Mincemeat Recipe Without Suet
- 4 to 5 sterile glass jam jars (sealable) – See instructions
- Kitchen scales
- wooden/silicone spoon
- sharp vegetable knife
- large saucepan
- 60 g dried apple cubes I used freeze-dried
- 110 ml apple juice
- 200 g sultanas I used Turkish
- 175 g raisins Flame Raisins are extra juicy
- 175 g dried apricots cut into small pieces
- 150 g glacé Morello cherries cut into small pieces
- 150 g dried cranberries
- 50 g dried blueberries
- 40 g flaked almonds
- 40 g slivered or standard chopped raw pistachios
- 50 g crystallised ginger cut into small pieces
- 125 g unsalted butter or dairy free alternative
- 100 g dark brown sugar
- 100 g coconut palm sugar or additional brown sugar
- 1½ tsp ground cinnamon
- 2 tsp ginger
- 1 orange finely grated zest and juice
- 200 ml/g Calvados Apple Brandy or alternative tipple of choice (see NOTES below for alcohol-free advice)
Sterilise the Jars (while making the mincemeat)
- Wash your jam jars in warm soapy water and rinse thoroughly.
- Place on a baking tray and put into a cold oven.
- Turn the oven on and set to 150 C/300 F/Gas 2.
- Once the oven has come to temperature, leave for a further 15 to 20 minutes.
- Turn the oven off and leave the door closed until you have finished making the mincemeat and are ready to fill the jars.
- In a bowl, mix the dried apple cubes with the apple juice and leave to soak while you weigh the rest of the ingredients.
- Put all of the other ingredients (except the Calvados) in a large saucepan and lastly add the soaked apple.
- Stir all the ingredients together over a low heat until the butter has melted and the sugars have dissolved.
- Gently cook the mixture for about 10 minutes on a low simmer, stirring frequently.
- Turn off the heat and set aside to cool slightly.
- Stir the alcohol into the mincemeat while still hot (but not boiling).
- Remove the jars from the oven and pack the mincemeat into them, sealing the jars immediately with the lids.
- Leave to cool and store in a dark cool place. The mincemeat will mature over a couple of weeks, but is totally delicious if used sooner too.
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist