Master Recipe: Christmas Fruit Mince

Master Recipe: Christmas Fruit Mince
Mincemeat is so called because back in the Middle Ages, mince pies were filled with meat, often mutton. This traditional fruit mince is sweet, rich and perfect baked in Christmas cakes, puddings, sweet breads and pastries.


Makes 4 x 350g jars



  • 175g dried figs, finely diced
  • 175g raisins
  • 175g sultanas
  • 175g dried cranberries
  • 100g mixed peel
  • 1 Granny Smith apple, grated
  • 1 tsp finely grated lemon zest
  • 1 tsp finely grated orange zest
  • 1 tbsp lemon juice
  • 2 tbsp orange juice
  • 225g light brown sugar
  • 1 tsp mixed spice
  • ½ tsp cinnamon
  • ¼ tsp grated nutmeg
  • 100ml brandy or rum
  • 125g melted butter, cooled



  1. Mix all ingredients together in a large bowl. If you like the mince to be chunky, spoon mixture into sterilised jam jars and seal tightly. If you prefer a smoother mince, transfer to a food processor and pulse a few times until well combined.
  2. Spoon mixture into sterilised jam jars and seal tightly.
  3. Mince can be stored in a cool place for up to 3 months.


Smart Tip

Replace butter with coconut oil for vegan Christmas fruit mince.


Use this as a master recipe to make these decadent Christmas treats:

Fruit Mince & Pistachio Brioche Wreath

Filled with a sweet and rich traditional Christmas fruit mince and pistachios, this fabulously festive brioche wreath is a delicious show-stopper for your Christmas table.

Mini Christmas Puddings with Brandy Caramel Sauce

Sure to put you in a festive mood, these rich and sweet little Christmas puddings are served with a decadent brandy caramel sauce, a dollop of thickened cream and a sprinkling of raspberries.

Italian Chocolate Christmas Cake

Resembling a traditional panforte, this rich Italian chocolate Christmas cake has flavours of orange, honey, roasted hazelnuts and almonds, traditional Christmas fruit mince – and most importantly, dark chocolate!


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