Fruit Mince
Our aromatic Gluten Free Fruit Mince is a delicious mix of fruit and spices with fresh citrus and tawny port to create a divine flavour. Our versatile Fruit Mince Mix is used in our Gluten Free Fruit Mince Pie recipe and is coming up next month in our Gluten Free Christmas Fruit Cake and Christmas Pudding. Time to get mixing!
Gluten Free · Dairy Free · Vegan · Nut Free · Refined Sugar Free
Makes 1½ kg
Ingredients
375g sultanas
125g raisins, chopped
85g dates, chopped
85g seedless prunes, chopped
85g dried cranberries
40g dried apricots, diced
40g dried pineapple, diced
40g dried figs, diced
40g dried mixed peel
1 Granny Smith apple, peeled and grated
110g / ⅓ cup rice malt syrup
80g / ¼ cup coconut syrup
85g / ¼ cup sugar free fig jam
3 teaspoons grated orange zest
2 tablespoons orange juice
1½ teaspoons grated lemon zest
1 tablespoon lemon juice
1½ teaspoons mixed spice
120mls / ½ cup Tawny Port
Method
Sterilise a large capacity jar or bucket that allows room to stir the mix. The raisins, dates and prunes can be chopped together in a food processor, being careful not to over process. Dice the apricots and pineapple by hand, though diced dried pineapple is available in packets. Add the grated apple to the sultanas, raisins, dates, prunes, cranberries, apricots, pineapple, figs, mixed peel and mix well. Heat the rice malt syrup and coconut syrup, enough to become a thinner consistency, then stir in the jam, orange zest, orange juice, lemon zest, lemon juice, mixed spice and port. Whisk together to mix well then stir into the fruit with a large wooden spoon. Put the lid on the jar or bucket and store in a cool place for at least a few days before using and ideally a month. Stir every day for the first three days to distribute the liquids. It will have a lovely thick texture and bind together well when ready for use. The longer it sits the better the taste. Enough for over 4 dozen Fruit Mince Pies. Can be stored in smaller sterilised jars in the pantry once ready to use.