BEST Christmas Mincemeat Recipe (Fruit Mince) Without Suet
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 fruit mince recipe you will EVER need.
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DON’T LOSE THIS RECIPE… PIN IT FOR LATER…
The BEST Christmas Mincemeat Recipe (Fruit Mince)
Are you a Christmas Mincemeat lover or hater? To be honest, mincemeat (aka fruit mince) 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 fruit mince 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 fruit mince 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 fruit meat 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 fruit mince 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, and Christmas Scones as well as a bowl of seriously creamy No Churn Mincemeat Ice Cream… To… Die… For.
Sainsbury’s have a suggested recipe for a Mincemeat Streusel Tart, Glutarama offers Stollen Mince Pies and Healthy Twists offers a recipe for Vegan GF Mince Pie Brownies.
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 fruit mince, you may never buy a jar from the shops ever again.
If you need more Christmas Inspiration, why not check out our Christmas Index? For everything else… We have an amazing Photographic Recipe Index to inspire.
BEST Christmas Mincemeat Recipe Without Suet (Fruit Mince)
Key equipment
- 4 to 5 sterile glass jam jars (sealable) – See instructions
- bowl
- sharp vegetable knife
- large saucepan
- hob
Ingredients
- 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)
Instructions
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.
Christmas Mincemeat
- 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.
Notes
Nutrition
© 2019-2026 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
Hi Kate,
I’ve made this lovely mincemeat for a few years and we love it! I used to buy a suet free one but the store ran out. So I searched Pinterest and found your recipe. What a delight!
How long will it keep in the sterile jars? Can I put the filled jars in a hot water bath to can them?
Kind regards
Carolyn
Hi Carolyn
Thank you for your lovely comment. I’m so pleased you have enjoyed the mincemeat.
Once the mincemeat is in sealed, sterile jars, it lasts easily for 6 to 9 months +. I’ve used mincemeat from the previous year when I’ve accidentally found it in the cupboard 😂.
If the jars have been stored for a while and the fruit has absorbed more of the moisture so that it is firmer than liked, just add and stir through a drop more booze!
As for making in a hot water bath… The honest answer is that I don’t know. I’ve never used one. However… If that’s a usual preserving-jarring process, then there is no reason why not.
Best wishes
Kate
Thanks Kate, it really helps!
Carolyn
Absolutely delicious recipe. It nearly didn’t make it to the sterilised jars! Never will I buy supermarket mincemeat again. Thank you for sharing this.
Thank you so much Sally. I’m so pleased you’ve discovered the wonders of homemade Mincemeat. Enjoy every pie full!
Hi there!!!
I just made your mincemeat recipe 2 weeks ago. It looks dry in the jar- haven’t opened it yet. This is my first time making mincemeat and I thought it would be more liquidy. Any suggestions or is this how it is? Can’t wait to try it!
Hi Denise
It shouldn’t look particularly dry after 2 weeks. It may be that a little too much liquid evaporated off in making. That’s fine… I’ve literally found jars in the cupboard that I’ve forgotten about for a couple of years and they’ve been fine.
When you open it, just stir through an extra tablespoon of Brandy or whatever you used. All good!
xx
Whew!!! Ok! I’ll give that a try. Thank you for your reply – and I’m sure a little more boozey can’t be bad😊
Merry Christmas!
I love mincemeat, but i’ve never made my own. You’ve shown how easy it is though so I need to do this for my next batch of mince pies.
Thanks Helen.
Yes… definitely make your own… it’s a revelation on the flavour front xx
This sounds lovely and not too hard to make. Thanks for sharing #cookblogshare
Thank you Louise. It’s really easy! And way more delicious than a shop-bought jar xxx
Wow this sounds absolutely flavour packed! I never understood the need for suet in mincemeat anyway.
Thank you Kat…. Me neither! xx
I just made it how do I store it for future use??
Hi David
Assuming the jars were sterilized well and the lids are sealed, the mincemeat is fine stored in a coolish cupboard or larder. If it has dried a little when you open it (the fruit may absorb more liquid), just mix with a little extra booze (or apple juice) xx
I found some hidden at the back of the cupboard a couple of years after I made it… It was still fine!
This looks absolutely gorgeous. I’m definitely a mincemeat lover, so we’ll have to give this one a whirl!
Thank you Helen. It’s such an easy recipe too! Enjoy xx
I love mincemeat but for me the annual hunt is finding one that doesn't contain candied peel. I hate candied peel. I've often thought about making my own and this one looks and sounds delicious 🙂
Thank you. I hate candied peel too Kirsten (and suet!). Definitely make your own….. it is so easy!
Lovely mincemeat – we are enjoying an early Christmas this year what with creating blogposts and such but mincemeat benefits from maturing so it's good to make it a bit early anyway. One gorgeous thing you can make with it is brownies… Thanks for linking to #CookBlogShare!
Ooooooohhhh yes….. Mincemeat Brownies…….. they sound amazing! Thanks Lucy!
That looks wonderful and so bright and festive. I've not made my own in years, but you've got me wanting to now. I always love a bit stirred into porridge for a winter treat.
Can't wait to see what you bake with it
Thanks Katie. Definitely get those jars out! Love the idea of stirring into porridge…… I'm going to try that this weekend!!!
Its still a bit early for me to be thinking about Christmas, still take my hats off to you for being organised and making what seems to be a very delicious filling for mince pies, intrigued by the addition of pistachio nuts, very different.
Too early? Yes probably! But mincemeat likes time to mature, so it seemed like a good idea to get some made now.
I love mincepies and mincemeat but after a disastrous attempt at making my own mincemeat over 10 years ago I've not been brave enough to try again. I think you might have just convinced me to give it a go though. #Recipeoftheweek
Oh no Jen….. That's not good….. you must give it another go!
This looks and sounds delicious! I love making and eating mincemeat! x #CookBlogShare
Thank you Kirsty.
All your bakings are fabulous especially the last ones you made! I love them all.
I have never made my own mincemeat.. I am drooling over this: so rich, elegant and perfumed and different to the ordinary one. I love your addition of pistachios; I think I would rather go for this one, it is much more interesting than the classic recipe. Fab recipe thank you 🙂
Thanks Alida. I hope you give it a try….. I'm generally not over-keen on the traditional recipes for mincemeat…… this one is so much nicer.
oooh, it's been ages since i've made my own mincemeat… I love the addition of calvados, very sophisticated!… time to get out those jars!
Sophisticated is good….. I can live with that! The Calvados works so well…..
I've stuck with my very traditional mincemeat this year as my husband is a big mince pie fan and wouldn't be happy if I messed around with it, but I think your version sounds amazing. I'm very tempted to make a sneaky extra batch of this too!!
Thanks Charlotte. I reckon it is worth making a sneaky batch and then 'accidentally' slipping an impostor pie onto his plate…… If he doesn't 'get it', you can apologise for the mix up and enjoy them all yourself!
Thank you so much for mentoring me! Your adaptations sound delicious. I wish I had thought of blueberries. I love the ribbon you've used in your pictures too.
You're welcome Laura. Thanks for the inspiration! I think the ribbon was from a present that someone gave me……. pretty though!
I'm not a huge fan of mincemeat but this sounds like a lovely alternative. I'll have to start planning my Christmas bakes soon.
I'm not a huge fan of 'traditional' mincemeat either Ros. But this stuff is nothing like it!!!!