Gluten-Free Traditional Mincemeat
Elevate your holiday baking with this Gluten-Free Traditional Mincemeat recipe, a delightful twist on a time-honored favorite. Packed with an irresistible medley of raisins, currants, dried cranberries, and chopped apricots, this recipe boasts a rich depth of flavor enhanced by the zest and juice of citrus fruits, warming spices like cinnamon, nutmeg, and mixed spice, and the option of a gluten-free brandy kick. Simmered to perfection with gluten-free apple cider and dark brown sugar, this homemade mincemeat is not only free from gluten but also brimming with festive aromas. Ideal for mince pies, tarts, or as a filling for holiday desserts, it’s the ultimate seasonal treat to share. Prep in just 20 minutes and let it mature for a beautiful blend of flavors that lasts up to six months. Perfect for anyone seeking a gluten-free twist on this Christmas classic!
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Recipe Information
Ingredients
- 200 grams Raisins
- 200 grams Currants
- 150 grams Dried cranberries
- 150 grams Dried chopped apricots
- 120 milliliters Gluten-free apple cider
- 250 grams Grated apple (peeled and cored)
- 120 grams Dark brown sugar
- 50 grams Unsalted butter
- 1 orange Zest and juice of 1 orange
- 1 lemon Zest and juice of 1 lemon
- 2 teaspoons Mixed spice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 80 milliliters Gluten-free brandy (optional)
Instructions
Prepare all your dried fruits by measuring out the raisins, currants, dried cranberries, and dried chopped apricots. Ensure they are gluten-free by checking the packaging for cross-contamination warnings.
In a large saucepan, add the dried fruits, grated apple, dark brown sugar, unsalted butter, orange and lemon zest, orange and lemon juice, gluten-free apple cider, and all the spices (mixed spice, cinnamon, and nutmeg).
Place the saucepan over medium heat and stir the mixture gently until the butter has melted and the sugar has dissolved.
Reduce the heat to low and let the mixture simmer gently for 30-40 minutes, stirring occasionally to prevent it from sticking. The mixture should thicken as the fruits release their natural juices.
Once the mixture has cooked, remove it from heat and let it cool for about 10 minutes.
If using gluten-free brandy, stir it into the mincemeat at this stage.
Transfer the mincemeat to sterilized glass jars, ensuring the lids are tightly sealed. Allow the mixture to cool completely before storing.
Store the jars in a cool, dark place for at least 1 week (preferably 2 weeks) to allow the flavors to mature. The mincemeat can be stored for up to 6 months.
Nutrition Facts
Calories |
3378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 726.8 g | 264% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 607.4 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 5649 mg | 120% | |
*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.
