All Fruit Mincemeat
Brimming with rich, festive flavors, this All Fruit Mincemeat recipe is a delicious twist on a holiday classic—completely meat-free and packed with vibrant dried fruits and warm spices. Featuring a medley of currants, raisins, cranberries, apricots, and figs, along with fresh apple, citrus zest, and a splash of dark rum or brandy, this homemade mincemeat is a celebration of natural sweetness and festive aroma. Its comforting blend of cinnamon, nutmeg, allspice, and cloves perfectly complements the chewy texture of the fruits, while optional chopped pecans or walnuts add a delightful crunch. Easy to make and perfect for pies, tarts, and other seasonal treats, this versatile fruit mincemeat can be refrigerated or frozen for later use, making it an ideal make-ahead ingredient for your holiday baking. Enjoy the essence of Christmas in every bite!
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Recipe Information
Ingredients
- 1 cup Dried currants
- 1 cup Raisins
- 1 cup Dried cranberries
- 1 cup Chopped dried apricots
- 1 cup Chopped dried figs
- 2 medium Peeled and grated apple (such as Granny Smith)
- 1 large Peel and juice of an orange
- 1 large Peel and juice of a lemon
- 0.75 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground allspice
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 cup Chopped pecans or walnuts (optional)
- 0.5 cup Apple cider or orange juice
- 2 tablespoons Dark rum or brandy
Instructions
In a large saucepan, combine the dried currants, raisins, dried cranberries, apricots, and figs.
Add the grated apple, orange peel and juice, lemon peel and juice, and brown sugar to the pan.
Stir in the ground cinnamon, allspice, nutmeg, and cloves, mixing well to coat the fruit with the spices and sugar.
If using, add the chopped pecans or walnuts for extra texture and flavor.
Pour in the apple cider or orange juice and place the pan over medium heat.
Bring the mixture to a simmer, then reduce to low heat and cook for 30–40 minutes, stirring occasionally, until the fruits are softened and the mixture has thickened slightly.
Remove the saucepan from the heat and stir in the dark rum or brandy, allowing the residual heat to integrate the flavors.
Let the mincemeat cool completely before transferring it to sterile jars or an airtight container.
Refrigerate the mincemeat for at least 24 hours before using to allow the flavors to meld. It can be stored in the refrigerator for up to 2 weeks or frozen for longer storage.
Use in your favorite pies, tarts, or desserts, and enjoy the rich, fruity goodness!
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 87.4 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
