Homemade Mincemeat

Homemade mincemeat filling is sugar free, vegan and fermented

This sugar-free and vegan mincemeat is made without any additional fats or sweetener. Perfect as a pie filling or served with cheese.




  1. Mix all of the ingredients except for the cider vinegar and brandy in a large bowl.
  2. Stir in half of the cider vinegar.

Quick Finishing

  1. If you don’t plan on fermenting the mincemeat, then stir in the brandy. There is no need to add the cider vinegar, unless you want a tangy-sweet condiment.
  2. Store the mincemeat in the fridge, and allow the flavours to mingle for at least 2 days before serving. Use within 1 month.


  1. To ferment the mincemeat, mix in 2 tbsp of cultured cider vinegar (see notes for options).
  2. Pack the mincemeat into jars for fermenting. Be sure to press the fruit down so that all the air is squeezed out.
  3. Top each jar with the remaining cider vinegar to keep the mixture below the liquid.
  4. Ferment in a warm, dark location for 24 hours. Store in the refrigerator for at least 2 weeks before using.
  5. The brandy can be stirred in before serving.


Keywords: Christmas, winter, holiday, tarts, pie, cookies, probiotic, sugar free, vegan, gluten free, meat free, lard free, fat free