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Home » Christmas » BEST Christmas Mincemeat Recipe Without Suet

Christmas Gluten Free Sweet Treats Preserves Vegan

BEST Christmas Mincemeat Recipe Without Suet

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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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DON’T LOSE THIS RECIPE… PIN IT FOR LATER…

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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’.

fruity-vegan-mincemeat-recipe

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.

best-boozy-mincemeat-recipe

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.

jar-christmas-mincemeat

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.

fruity-christmas-mincemeat

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.

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.

christmas-mincemeat

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.

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.

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christmas-mincemeat
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4.6 from 5 votes

BEST Christmas Mincemeat Recipe Without Suet

Extra fruity, boozy mincemeat. Made without suet, it's optional dairy free and Vegan and can also be made nut free too. (Makes about 4 standard jars)
Prep Time40 mins
Total Time40 mins
Course: Christmas, Sweet Treats, Tea Time
Cuisine: British, Gluten Free, optional dairy free, optional Vegan
Keyword: mincemeat, orange, pastry, pie, tart
Servings: 40
Calories per serving: 140kcal
Author: Gluten Free Alchemist – Kate Dowse

Key equipment

  • 4 to 5 sterile glass jam jars (sealable) – See instructions
  • Kitchen scales
  • bowl
  • wooden/silicone spoon
  • 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)
Metric – US Customary

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

This recipe contains alcohol and is therefore only suitable for adults.
To make mincemeat booze-free, substitute the alcohol for an equivalent quantity of orange/apple juice, but add while the mincemeat is still on the hob and stir through to a simmer, just before turning off the heat. Be sure your jars are completely sterile and use alcohol-free mincemeat within 2 months.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Vary fruit and nuts to preference (see main blog post for ideas).
 

Nutrition

Calories: 140kcal | Carbohydrates: 24.9g | Protein: 1g | Fat: 3.7g | Saturated Fat: 1.7g | Cholesterol: 6.7mg | Sodium: 10.4mg | Potassium: 171mg | Fiber: 1.7g | Sugar: 16.7g | Vitamin A: 245.7IU | Vitamin C: 2.3mg | Calcium: 16.1mg | Iron: 0.5mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 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

Best Christmas Mincemeat Recipe shared with

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  • Over The Moon #254 with Eclectic Red Barn and Marilyn’s Treats
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This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

I will only ever recommend products that I actually have in my kitchen or would buy myself. 

Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

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Reader Interactions

Comments

  1. Helen - Cooking with my kids says

    06/12/2020 at 9:45 pm

    5 stars
    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.

    Reply
    • GlutenFreeAlchemist says

      08/12/2020 at 9:32 am

      Thanks Helen.
      Yes… definitely make your own… it’s a revelation on the flavour front xx

      Reply
  2. Louise Fairweather says

    06/12/2020 at 8:10 pm

    This sounds lovely and not too hard to make. Thanks for sharing #cookblogshare

    Reply
    • GlutenFreeAlchemist says

      08/12/2020 at 9:31 am

      Thank you Louise. It’s really easy! And way more delicious than a shop-bought jar xxx

      Reply
  3. Kat (The Baking Explorer) says

    03/12/2020 at 4:24 pm

    5 stars
    Wow this sounds absolutely flavour packed! I never understood the need for suet in mincemeat anyway.

    Reply
    • GlutenFreeAlchemist says

      04/12/2020 at 2:33 pm

      Thank you Kat…. Me neither! xx

      Reply
  4. Helen @ family-friends-food.com says

    03/12/2020 at 10:28 am

    5 stars
    This looks absolutely gorgeous. I’m definitely a mincemeat lover, so we’ll have to give this one a whirl!

    Reply
    • GlutenFreeAlchemist says

      04/12/2020 at 2:33 pm

      Thank you Helen. It’s such an easy recipe too! Enjoy xx

      Reply
  5. Kirsten says

    19/11/2014 at 11:49 am

    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 🙂

    Reply
    • Kate Glutenfreealchemist says

      20/11/2014 at 8:43 am

      Thank you. I hate candied peel too Kirsten (and suet!). Definitely make your own….. it is so easy!

      Reply
  6. Lucy Parissi says

    17/11/2014 at 7:18 pm

    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!

    Reply
    • Kate Glutenfreealchemist says

      17/11/2014 at 9:38 pm

      Ooooooohhhh yes….. Mincemeat Brownies…….. they sound amazing! Thanks Lucy!

      Reply
  7. Katie says

    13/11/2014 at 6:50 am

    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

    Reply
    • Kate Glutenfreealchemist says

      14/11/2014 at 11:21 pm

      Thanks Katie. Definitely get those jars out! Love the idea of stirring into porridge…… I'm going to try that this weekend!!!

      Reply
  8. Shaheen says

    12/11/2014 at 7:35 pm

    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.

    Reply
    • Kate Glutenfreealchemist says

      12/11/2014 at 10:36 pm

      Too early? Yes probably! But mincemeat likes time to mature, so it seemed like a good idea to get some made now.

      Reply
  9. Jen @ Blue Kitchen Bakes says

    12/11/2014 at 6:37 pm

    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

    Reply
    • Kate Glutenfreealchemist says

      12/11/2014 at 10:34 pm

      Oh no Jen….. That's not good….. you must give it another go!

      Reply
  10. Kirsty Hijacked By Twins says

    12/11/2014 at 12:18 pm

    This looks and sounds delicious! I love making and eating mincemeat! x #CookBlogShare

    Reply
    • Kate Glutenfreealchemist says

      12/11/2014 at 10:33 pm

      Thank you Kirsty.

      Reply
  11. Alida says

    11/11/2014 at 9:56 pm

    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 🙂

    Reply
    • Kate Glutenfreealchemist says

      12/11/2014 at 10:32 pm

      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.

      Reply
  12. belleau kitchen says

    11/11/2014 at 6:07 pm

    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!

    Reply
    • Kate Glutenfreealchemist says

      12/11/2014 at 10:29 pm

      Sophisticated is good….. I can live with that! The Calvados works so well…..

      Reply
  13. Charlotte says

    09/11/2014 at 11:02 pm

    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!!

    Reply
    • Kate Glutenfreealchemist says

      10/11/2014 at 7:38 pm

      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!

      Reply
  14. Laura Denman says

    09/11/2014 at 9:28 pm

    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.

    Reply
    • Kate Glutenfreealchemist says

      09/11/2014 at 10:31 pm

      You're welcome Laura. Thanks for the inspiration! I think the ribbon was from a present that someone gave me……. pretty though!

      Reply
  15. Baking Addict says

    09/11/2014 at 6:55 pm

    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.

    Reply
    • Kate Glutenfreealchemist says

      09/11/2014 at 10:26 pm

      I'm not a huge fan of 'traditional' mincemeat either Ros. But this stuff is nothing like it!!!!

      Reply

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About Me

Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
Join our family journey as I share recipe and travel adventures and as we support each other in overcoming life’s Coeliac hurdles. Read More…

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Goats Cheese Stuffed Cherry Bomb Chillies

leftover-vegetable-soup

Leftover Vegetable Soup – a warm bowl of loveliness #LoveFoodHatewaste

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