cranberry and orange mincemeat recipe

So apparently it’s Christmas in a little over two weeks…are you serious? Yep, totally. And while I am usually one to leave everything to the very last second, this year I think even for my standards I may be pushing it.

I have brought one present. One.

I have however, managed to make mincemeat for the first time ever at home. ( See it’s all about priorities, my family may not get presents this year, but they will get some mighty fine Christmas pies!) I use to make a version of this recipe when I worked in Sydney, pumping out Christmas pies for the masses. But as far as making it at home goes, it’s taken writing this blog to motivate me to do the same here.
Right now my mincemeat is hanging out in the fridge, doing it’s thing and I will hopefully (all things going to plan) be bringing you a recipe for gluten-free Christmas pies sometime before the big day, so you too can make lovely little festive treats.

This mincemeat is kind of like a tropical version if you will, maybe it was the Australian influence or something? Made with the addition of pineapple, orange, lemon, cranberries and banana I like to think of it as a fresher, zingier, hip younger sister to the version your Nana makes.

This recipe makes about 6 cups, so if you aren’t keen on rolling out all that pastry to make a million-or-so pies (I’ll let you know how many it makes in my Christmas pie post) you can always use it up in other ways; fold some through softened vanilla ice cream and re-freeze; add a little to your favourite muffin recipe; make a shortbread dough and press half into a slice tin, spread mincemeat over and top with remaining dough for a Christmas shortcake, the possibilities are endless. If you have a favourite way to use up mincemeat, let me know and I’ll add it to the list 🙂

So while I get on with my procrastinating, you guys have a great weekend. I hope it’s filled with lots of laughs, good food and great friends…I know mine is going to be! Xx

cranberry and orange mincemeat recipe
This recipe is gluten and dairy-free. However if you do eat butter, the coconut oil can be replace with 60g of melted butter. Also brown sugar can be used in place of muscovado if preferred. When you measure out the dried fruit, firmly pack it into the measuring cups. It’s ready to use after 1 week but will keep in the fridge for 2-3 weeks. Makes 6 cups

• 1 cup (175g) raisins
• 3/4 cup (150g) mixed peel
• 3/4 cup (110g) sultanas
• 1 medium (150g) apple, grated
• 1/4 cup (50g) dried cranberries
• 3/4 cup (70g) slivered almonds

• 227g can (3/4 cup) crushed pineapple, drained well
• 3/4 cup (110g) currants
• 1 cup (225g) muscovado sugar
• the zest and juice of 1/2 lemon
• the zest and juice of 1/2 orange
• 1 tsp mixed spice
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup + 1 tsp (60g) coconut oil, melted and cooled slightly
• 1/4 cup brandy/rum
• 1 large banana, diced (add 1-2 days before intending to use the mincemeat)

Finely chop the first 6 ingredients either with a knife or pulse in a food processor until roughly chopped. Transfer to a large bowl. Add the drained pineapple and currants, then muscovado sugar, lemon and orange zest and juice, spices, salt and pepper, coconut oil and brandy/rum. Mix everything together thoroughly, cover and refrigerate. Stir mincemeat everyday for the first week, then use or store for up to 2-3 weeks.

1-2 days before you plan to use it, fold through the diced banana.

Update: Here’s a link to the finished gluten-free fruit mince pies recipe. This amount of mincemeat made approx 75 small pies.