Traditional mincemeat always contained ground meat (it was accurately named!) It was meant to be served as part of a meal, bridging a savory dinner with the sweetness of dessert.
After cooking, it was left to age for at least two weeks and was considered ready to eat when the apples were sparkling. So clearly fermentation was part of the aging process!
This version is entirely vegan and is made without any of the additional fats that are usually added to replace the meat in modern mincemeat. Comprised of dried fruit and nuts, it is also a naturally sugar-free treat.
Homemade mincemeat is more than just a pie-filling, it is a delicious sugar-free treat that will help you stave off the cold dark winter. Here are a few ways to enjoy it.
- For a traditional pie, fill tart shells and bake for 15-20 min at 400F.
- Make a probiotic tart by precooking your tart shells and adding a few spoonfuls of mincemeat right before serving.
- It pairs well with cheddar cheese, so serve it as an appetizer or as part of a cheese platter.
- This fruit and nut mixture is a delicious all-purpose topping. Serve it on ice cream, waffles, or as a topping for a warm bowl of oatmeal.
- It makes a great gift! Tie a ribbon around a jar of fresh mincemeat or use a water bath canner and process 1 cup jar for 30 minutes.
This sugar-free and vegan mincemeat is made without any additional fats or sweeteners. It is a quick, no-cook recipe. It is delicious as a pie filling or served as an appetizer.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 25 tarts 1x
- Category: Dessert
- Method: Fermented
- Cuisine: British
- Diet: Vegan
- 1/2 lbs chopped dates (1 cup)
- 5 oz currents (3/4 cup)
- 10 oz raisins (1 3/4 cup)
- 1 orange, zested, and juiced
- 2 oz chopped walnuts (1/2 cup)
- 1/2 lbs of apple (1–2 apples, grated with the peel on)
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
Options for finishing (choose one option)
- 4 Tbsp brandy
- 1 lemon, zested and juiced
- 6 Tbsp culture (see notes)
- Mix all of the ingredients except for the finishing options in a large bowl.
- For quick mincemeat, stir in the brandy and/or lemon juice. Store the mincemeat in the fridge, and allow the flavors to blend for at least 2 days before serving. Use within 1 month.
- To ferment the mincemeat, mix in 4 Tbsp of a cultured liquid (see notes for recommended options).
- Pack the mincemeat into a quart (1 L) jar for fermenting. Be sure to press the fruit down so that all the air is squeezed out.
- Add the remaining 2 Tbsp of culture to the jar to keep the mixture below the liquid.
- Ferment in a dark location for 24 hours. Store in the refrigerator for at least 2 weeks before using.
- If you would like to add a bit of alcohol, stir in the brandy right before serving.
- I usually ferment mincemeat with cultured apple cider vinegar. Just look for brands that are unpasteurized or contain a mother. Mincemeat can also be fermented with kombucha tea, ginger bug, or other probiotic beverages.
- Raw honey can also be used to ferment mincemeat is not recommended for pregnant women, children under the age of 1 year, or anyone who may be immunocompromised.
Keywords: Christmas, winter, holiday, tarts, pie, cookies, probiotic, sugar free, vegan, gluten free, meat free, lard free, fat free