This fruit mince is very quick and easy to make. This version is free from gluten, dairy, nuts and it is also vegan. I love the aroma of this fruit mince, the essence of oranges, warm spices and vanilla fill the house when it’s cooking. You can make this alcohol free by simply adding more orange juice in place of the brandy. I use this fruit mince in my Fruit Mince Crumble Slice, which I will be posting tomorrow, and this amount will also make 36 fruit mince pies. I also have a suet version of fruit mince, which can be found here.
My personal preference is to use organic sulphur free fruit, where I can. Just remember to always check the back of your dried fruit to make sure it doesn’t say “may contain traces of gluten”.
For the perfect fruit mince pies, I make a delicious orange pastry, which can be found here.
And all cup measurements are firmly packed.
Fruit Mince Filling
1 large red eating apple, finely chopped – I used the Pink Lady variety
132g (4.2 ounces or ¾ cup) sultanas
144g (5.1 ounces or ¾ cup) raisins
120g (4.7 ounces or ¾ cup) currants
37g (1.3 ounces or ¼ cup) cranberries
26g (0.9 ounces or 2 tablespoons) mix peel
10 glacé cherries, cut in half and then into quarters
88g (3.1 ounces or ½ cup) light muscovado sugar
60ml (¼ cup) orange juice
2 tablespoons (30ml) brandy, or more orange juice
2 teaspoons (10ml) mixed spice
1 teaspoon (5ml) ground cinnamon
1 teaspoon (5ml) pure vanilla extract
Add the mixed peel to a small blender along with ½ teaspoon of white rice flour and blitz until finely chopped. Alternatively you can lightly dust a chopping board with the white rice flour and place the mixed peel on it. Toss it lightly in the flour and then chop finely with a sharp large knife. The flour helps stops the peel sticking the knife.
To make the filling, simmer all the ingredients in a medium saucepan over a medium-low heat for approximately 5-6 minutes stirring regularly, or until the liquid looks syrupy. Transfer to a dish and cool to room temperature, stirring from time to time to release the steam.
Once the fruit mince is completely cool, it’s ready to use.
Recipe by: The Gluten & Dairy Free Bakehouse