This fuss-free fruit mince is quick to make and can be used straight away as a last-minute mincemeat or stored to let the flavours deepen. Use your favourite dried fruit, a touch of spice and some citrus zest for a perfect addition to Christmas baking.
The scent of spiced fruit and a splash of brandy or rum is a hallmark of the season — whether folded into a slowly baked fruit cake or spooned into warm mince pies. While shop-bought mincemeat is convenient, homemade fruit mince brings a cosy, nostalgic flavour that’s worth the small effort.
This recipe is quick, versatile and ready to use immediately. It also improves with time, so you can make it the day before or several weeks in advance if you prefer deeper, more developed flavours.
The Best Last-Minute Mincemeat Recipe
Traditional recipes often recommend allowing mincemeat to mature for a couple of weeks so the dried fruit fully absorbs the liquid and the spices meld. However, this version is cooked briefly so the fruit plumps up fast and becomes usable as soon as it cools. It’s great for emergency mince pies or for preparing something fresh on the day.
If you have time, make it ahead and let it rest a week or two — the flavours will become richer and more rounded. Use it to fill mince pies, tarts or any recipe that calls for jarred mincemeat.
Scroll for ingredient notes, substitutions and step-by-step photos, or jump to the recipe card for a printable version.
Ingredients
Dried fruit – Use any mix you like such that the total equals about 500g. A combination of sultanas (golden raisins), raisins and currants works well. Dates, apricots, figs or cranberries are fine substitutes.
Glace cherries or mixed peel – Optional extras. Both add texture and a classic festive note but can be omitted if you prefer.
Spices – I use mixed spice and cinnamon; a pinch of nutmeg, cardamom or ground cloves is also nice. Use your preferred warm spice blend.
Brown sugar – Adds caramel depth. White sugar can be used in a pinch.
Jam or golden syrup – Either adds tackiness and body to the mixture. Apricot, plum jam or marmalade are good options.
Lemon or orange – Zest adds brightness; use whichever citrus you prefer. Add 2 tablespoons of the juice to the pan.
Apples – Two medium apples (Granny Smith or other firm variety) are grated to help bind the mince and add moisture. A pear can be substituted, or omit the fruit and increase the liquid slightly.
Brandy – Traditional, but you can substitute rum, whiskey, sherry or apple cider. For an alcohol-free version use orange or apple juice instead.
How To Make Homemade Fruit Mince
Begin by preparing the dried fruit. Roughly chop it by hand for a mix of small and larger pieces to create both sticky texture and bursts of fruit. If using a food processor, pulse briefly to avoid a paste.
Place the chopped dried fruit, brown sugar, spices and jam or golden syrup into a medium saucepan with a lid. Zest the citrus and add all the zest along with two tablespoons of the juice to the pan.
Peel, core and coarsely grate the apples (or use a food processor/shredder). Add the grated apple to the pan, then pour in 1/2 cup of brandy (or additional orange juice for an alcohol-free version).
It may look dry at first, but the apples release moisture as they cook. Stir everything together, bring to a gentle simmer, cover and cook for about five minutes, stirring once or twice so the fruit absorbs most of the liquid. The mixture should be moist but not watery.
As it cooks the fruit will plump and the sugars will create a glossy, sticky texture. Stir in the remaining tablespoon of brandy, cover and allow the mixture to cool to room temperature before using or storing.
How to Store Homemade Fruit Mince
If you plan to use it within a few days keep the cooled fruit mince in an airtight container in a cool place. For longer storage, spoon the hot mince into sterilised jars, seal and refrigerate once cool. Properly stored it will keep well for six months or more; alcohol and sugar act as preservatives. Alcohol-free versions made with juice may not last as long.
Quick Q&A
Fruit mince is a blend of dried fruits, spices, sugar and typically a spirit such as brandy. It’s used as a filling for mince pies and other festive pastries.
No. Modern Christmas mincemeat is made from dried fruit and spices. Historically some recipes included meat, but today it generally refers to fruit-based fillings.
Homemade fruit mince stored in sterilised jars and refrigerated will keep for six months or more. The presence of alcohol and sugar helps preservation; juice-based versions may have a shorter shelf life.
The alcohol content depends on the recipe. This cooked version retains some alcohol; baking mince pies will reduce the alcohol further but not eliminate it entirely.
If your mince is too loose you can:
- Strain off excess liquid.
- Cook it a few minutes longer to evaporate or absorb extra moisture.
- Add extra dried fruit and allow it to absorb the liquid over a few days.
- When using in pies, place crushed biscuits, breadcrumbs or crumbled cake in the base to absorb moisture while baking.
Gluten Free
Fruit Mince Pies
I used this quick mincemeat to make easy gluten free mince pies — it’s a versatile filling that suits many types of pastry.
More Christmas Recipes
If you like this fruit mince, try these festive recipes next:
- Gluten Free Christmas Cake
- Chocolate Peppermint Fudge Christmas Pudding
- Peppermint Mousse
- Gluten Free Trifle
Fruit Mince Recipe – Quick and Easy!
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Ingredients
- 500 g dried fruit see notes
- 100 g glace cherries optional
- 50 g mixed peel optional
- 100 g brown sugar
- 2 teaspoon mixed spice
- 2 teaspoon ground cinnamon
- pinch grated nutmeg and/or ground cardamom optional
- 2 Tablespoons jam or golden syrup see notes
- 1 lemon or orange
- 2 medium apples any variety
- ½ cup brandy or rum see notes for alcohol-free options
- 1 Tablespoon brandy or rum, extra
Instructions
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Prepare the fruit: Roughly chop the dried fruit so you have a mix of small and larger pieces. Chop glace cherries and mixed peel if using. Use a food processor only in brief pulses to avoid turning the fruit to paste.
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Combine the dried fruit, brown sugar, mixed spice, cinnamon, optional nutmeg/cardamom and the jam or golden syrup in a medium saucepan with a lid.
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Peel, core and coarsely grate the apples (or shred in a processor). Add the grated apple and 1/2 cup brandy (or orange/apple juice for alcohol-free) to the pan and mix well.
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Zest and juice the citrus. Add all the zest and 2 tablespoons of juice to the pan.
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Bring to a gentle simmer, cover and cook for 5 minutes, stirring occasionally until most of the liquid is absorbed. Stir in the extra tablespoon of brandy, cover and leave to cool.
Storage
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Use within a week from an airtight container, or jar hot mince into sterilised jars for long-term refrigeration. It will keep 6+ months when stored correctly.
Notes
Jam or golden syrup – Use either for texture and sweetness; apricot or plum jam works particularly well.
Spices – Mixed spice is traditional; swap for pumpkin spice or your preferred combination of ground spices if you like.
Alcohol-free option – Replace the brandy/rum with the same amount of orange or apple juice.
Nutritional Disclaimer: Any nutritional information provided is a computer generated estimate and is intended as a guide only.