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How to Make Christmas Fruit Mince (Gluten Free and Paleo)

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins


Fruit Mince

  • 500 g Mixed dried fruit I used Sunbeams Gourmet Dried Fruit Mix
  • 1 Apple grated
  • 50 grams Dates and 25 ml boiling water this can be replaced by 2 Tablespoons of Maple Syrup or Water
  • Dash of bicarb
  • 1 tablespoon Marmalade
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Cinnamon
  • 1 teaspoon Mixed Spice
  • 125 ml Port or Sherry
  • 125 Water
  • 65 ml Brandy


Fruit Mince

  • Place the dates in a bowl, cover with the boiling water and add the bicarb. Allow to sit for 20 minutes then blend until puréed.(If using another sweetener just move onto step 2 and add it in then)
  • Place all the fruit mince ingredients, including the date mixture, into a large saucepan.
  • Bring to the boil over a medium heat, then turn to low and simmer for 1 hour. Stir regularly to prevent the fruit mince sticking to the bottom of the saucepan. If the fruit mince begins to get too dry add an extra tablespoon of water.
  • Allow to cool completely then store in glass jars.
  • If you want a smoother mince blend slightly using a hand mixer.
  • Keep the jars in a dark and cool cupboard, shaking occasionally.
  • The Fruit mince can keep for up to 6 weeks.