This homemade fruit mince is so easy to make. The benefit of making it yourself is you can tailor it to your tastes. Use whatever fruit, spice and booze you like.
My homemade fruit mince is vegetarian. Traditional fruit mince is made with suet, and sometimes also meat. I am not against suet or lard for that matter. Actually, it makes really wonderful pastry. But if you cannot source high quality suet, it can taste quite meaty. I don’t really want my fruit mince pies to taste like dinner. But then, if you love tradition, simply substitute butter with suet in the same quantities.
My homemade fruit mince can be stored at room temperature for up to 12 months. The longer your homemade fruit mince ages, the more delicious it becomes.
Fruit mince is most commonly used to make fruit mince pies. If you make your fruit mince pies with shop bought pastry, then they are so simple to make. I am currently experimenting with making fruit mince pie crust cookies. Stay tuned for the full recipe.
This is only one of a range of classic baked recipes on my website – many based on classic recipes from across the globe. Check out the full range of recipes here!
Ingredients
250g (1 1/3 cup) figs, stalks removed and chopped
100g (1 cup) glace cherries, chopped
50g candied peel, chopped
340g (2 cups) currants
260g (1 1/2 cups) sultanas
1 large orange, finely grated zest
1 large lemon, juice and finely grated zest
130ml brandy, rum or Armagnac
1 medium pear, peeled and grated
1/2 tsp cinnamon
1/2 tsp nutmeg, freshly grated
1/2 tsp mixed spice
170g (1 cup) soft brown sugar
115g unsalted butter
Method
- Place the dried fruit, mixed peel and zests in a large container with a lid and stir to combine. Pour the brandy over the fruit and stir it through. Leave to macerate at room temperature for one week, stirring occasionally for the first few days to thoroughly distribute the liquid.
- Once fully hydrated, add the fruit mix and remaining ingredients to a medium-sized saucepan. Simmer uncovered over medium/low heat for roughly 10-15 minutes until the liquid reduces and thickens slightly. Do not over reduce, as the liquid will continue to thicken as it cools.
- Transfer to sterilised jars while still hot. Store at room temperature for up to one year. The flavours only get richer as the mince matures.
