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Homemade Mincemeat

The easiest fruit and nut mincemeat pie filling.

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5 from 2 reviews

This sugar-free and vegan mincemeat is made without any added fats or sweeteners. It is a quick, no-cook recipe. It is delicious as a pie filling or served as an appetizer.

Ingredients

Units Scale
  • 1/2 lbs chopped dates (1 cup)
  • 5 oz currants (3/4 cup)
  • 10 oz raisins (1 3/4 cup)
  • 1 orange, zested, and juiced
  • 2 oz chopped walnuts (1/2 cup)
  • 1/2 lb 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

For finishing (choose one option)

  • 4 Tbsp brandy
  • 6 Tbsp fermenting culture (see notes for options)

Instructions

  1. Mix all of the ingredients except for the finishing liquid in a large bowl.

Quick-finished mincemeat

  1. For quick mincemeat, stir in the brandy. Store the mincemeat in the fridge, and allow the flavors to blend for at least 2 days before serving. Use within 1 month.

Fermented mincemeat

  1. To ferment the mincemeat, mix in 4 Tbsp of a cultured liquid (see notes for recommended options).
  2. Pack the mincemeat into a quart (1 L) jar. Be sure to press the fruit down so that all the air is squeezed out. Top with the remaining 2 Tbsp of culture, which will keep the mixture below the liquid.
  3. Place the jar in a dark location to ferment for 24 hours. You can let it ferment for longer, but it will become less sweet and more sour the longer it ferments. Store the refrigerator and use it within 1 month.

Notes

  • 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 is another favorite culture. However, it is not recommended for pregnant women, children under the age of 1 year, or anyone who may be immunocompromised.

Nutrition