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Home » Christmas » Easy Mincemeat Recipe {gluten-free}

Easy Mincemeat Recipe {gluten-free}

By Georgina Hartley  •  Published November 19, 2018  •  Updated September 15, 2021

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Pin image for mincemeat recipe. Two images, one a close up of a bowl of mincemeat and the other a plate of mince pies. With title text overlay

This Easy Mincemeat Recipe is exactly what you need when you are required to make homemade mince pies pronto. If you want a homemade mincemeat to use straightaway then this is the recipe for you. No resting time is needed, it’s a quick assembly job and the result is a supremely spiced and zesty mincemeat plump with fruits, rich with brandy and with a silky luxurious texture.

Mincemeat being held in a bowl next to the ingredients this recipe

I simply adore Christmas mincemeat. In my humble opinion it’s the best thing about the season. Along with The Waitresses’ Christmas Wrapping, Hot Buttered Chocolate Rum and festive jumpers for Billy Buddy.

Stir-up Sunday (the last Sunday before advent) is the traditional day to make your mincemeat (and Christmas pudding) for the season. It’s nice to get this job out of the way in November as it means you can have homemade mince pies at your disposal any time during the holiday period. However it's not always possible to be that organised, I know there has been many a Stir Up Sunday when I have barely touched a toe in the kitchen. However, you can rest assured that if you want to bake a last minute batch of mince pies sometime in December then this homemade mincemeat to use straight away will be a life saver.

Table of contents

  • What is mincemeat?
  • Why do we eat mincemeat at Christmas?
  • Homemade mincemeat vs. shop bought
  • Why you'll love this recipe
  • What ingredients are in mincemeat?
  • Why do you use beef suet in mincemeat?
  • Is beef suet gluten-free?
  • Can you buy gluten-free suet?
  • What can I substitute for the brandy?
  • What if I don’t like mixed peel?
  • Can I substitute in other dried fruit?
  • Why dark muscovado sugar?
  • How do you make the homemade mincemeat?
  • Homemade mincemeat to use straightaway
  • How to cook out the mincemeat for storing
  • Recommended Equipment
  • How to use mincemeat

What is mincemeat?

Mincemeat is the traditional filling of a christmas mince pie. A few centuries ago mincemeat was a way to preserve meat, usually mutton, without smoking or salting. The meat would be chopped very finely, aka minced, then preserved with spirits and spices and sugar. It’s more usual these days for the minced meat to be replaced with beef suet and dried fruit.

Although if you haven’t tried mince pies made in the traditional method using this Victorian Mincemeat recipe then you really need to address your life choices.

Gluten-Free Mince Pies on a tray in front of the fire

Why do we eat mincemeat at Christmas?

The reason we eat so many mince pies over the festive season is all to do with the spices. It is thought that cinnamon, cloves and nutmeg were given by the magi to the baby Jesus and so mincemeat, which is abundant in these spices, has always traditionally been associated with Christmas. And I totally take umbrage with the idea that if mince pies were so nice then why do we only eat them at Christmas. Well, that’s why Eccles Cakes were invented. They are basically mince pies that we are allowed to eat all year round.

Homemade mincemeat vs. shop bought

I made the unfortunate mistake of buying pre-made mincemeat for some recipe testing recently and the difference between homemade and shop bought is extreme. The shop bought stuff is all sugar and no flavour. 

This Easy Homemade Mincemeat tastes of plump juicy fruits and spices and is rich with brandy with a silky luxurious texture.

Plus if you’re making it yourself you can make it exactly to your preference. It's an extremely versatile recipe which you can switch up for the dried fruit, alcohol and type of sugar you have to hand. It will always be a preferred option to the sickly sweet supermarket version.

Why you'll love this recipe

If  you need to make some Homemade Mince Pies asap then this Easy Mincemeat Recipe is the way to go. 

  • this homemade mincemeat is so simple to make and takes no time at all.
  • It's a back-to-basics recipe using traditional ingredients.
  • no resting time required.
  • it’s not necessary to cook the mincemeat out before filling your pies.
  • This is a gluten-free mincemeat, which may sound obvious but not all mincemeat is gluten-free (check your suet packaging!)
  • Which leads onto me saying that this is a suet mincemeat which is what gives this mincemeat is luxuriously rich and silky texture.

If you want a more modern homemade mincemeat which is made with fresh cranberries and is nut free and vegan then perhaps try this Cranberry Cointreau Mincemeat.

Ingredients for mincemeat on a wooden table

What ingredients are in mincemeat?

  • Bramley apples - A lovely tart fully flavoured apple that breaks down into a gorgeous fluffy texture.
  • Dried fruit - Here we go traditional with raisins, currants and sultanas and mixed peel
  • Beef suet - the fat used to preserve the mincemeat and for texture
  • Dark muscovado sugar - a deep flavoured sugar
  • Lemon and orange zest - for a fresh zing
  • Spices - ginger, cinnamon, cloves and nutmeg
  • Brandy - traditionally used to help preserve the mincemeat but also gives a luxurious rich flavour.
Fresh beef suet in a bowl

Why do you use beef suet in mincemeat?

Beef suet is the hard fat from around the joints and kidneys of the animal and it is favoured in mincemeat due to its richness of flavour and the silky way it coats the luscious fruit.

Is beef suet gluten-free?

Unfortunately the commercial beef suet you can buy in a packet in your local supermarket is not gluten-free. The suet is processed into small pellets which are coated in wheat flour. This allows the suet to be easily stored and weighed and used in baking but it's not gluten-free.

Can you buy gluten-free suet?

You can buy gluten-free suet in the supermarket but it is also vegetarian suet and it is not a product I like to use. The ingredients list is iffy and doesn't have the right flavour.

If you want to make gluten-free mincemeat then ask if your butcher whether they are able to source fresh beef suet for you . It will probably be provided in a hard block which you will need to grate with a bit of gluten-free flour to create little fat pellets which helps to evenly disperse the fat. You can store the suet in the freezer in ziplock bags and you can use it directly from the freezer.

You can also use this fresh beef suet in your Traditional Christmas Pudding. Or in a Spotted Dick.

If you are finding it hard to source fresh beef suet or need a veggie or vegan alternative then you can substitute with grated coconut butter.

What can I substitute for the brandy?

You can substitute absolutely any alcohol for the brandy. Rum, Pedro Ximénez, Cointreau or even Amaretto are my favourites.

Ingredients for mincemeat on a wooden table

What if I don’t like mixed peel?

If you don’t like mixed peel then just leave it out, or substitute for a couple of tablespoons of marmalade. However, have you ever tried making your own? Homemade Mixed Peel has a vastly superior flavour and can be useful for a lot of your Christmas bakes.

Can I substitute in other dried fruit?

Of course! Anything goes in mincemeat. Chopped dried figs, prunes, cranberries, sour cherries. You can just swap in the same weight of an alternative dried fruit and away you go.

bowl of brown sugar next to dried fruit

Why dark muscovado sugar?

Dark muscovado sugar is used here for its rich treacly flavour. However, if you want a slightly lighter mincemeat then you can use light muscovado sugar. Or if you only have in soft light brown sugar then use that.

How do you make the homemade mincemeat?

  1. Peel, core and dice the bramley apples.
  2. Then mix with all the other ingredients.
  3. It's done (I know, pretty easy!!)

Note. This recipe makes about 4 large jars of homemade mincemeat. Enough for 4 batches of mince pies. Presuming you are not making mince pies for a very large crowd you will want to store the mincemeat you are not using straightaway. This will require cooking it out (see below).

Mincemeat ingredients in a bowl on a wooden table with a wooden spoon next to it.

Homemade mincemeat to use straightaway

Yes! Your mince pies will be delicious if you make them with the mincemeat you prepared 5 minutes ago.

However, if you are in the mood for planning ahead then the mincemeat will be even better if you make it a week or two before you want to make your mince pies which will allow the flavours to mature.

How to cook out the mincemeat for storing

If you are not using the mincemeat straightaway then you need to cook it out before storing. This is to allow the suet and sugar to melt, coat and preserve all the fruit evenly. Plus it also stops the apples from fermenting.

  1. Mix all the ingredients together as above except for the brandy.
  2. Place in a large ovenproof pot with a lid.
  3. Cook for 1 hour in an oven pre-heated to 150°C /130°C fan/gas 2 for 1 hour.
  4. Remove from the oven and allow to cool completely.
  5. Stir in the brandy then decant into sterilised jars.

The mincemeat will keep for 3 months if stored in a cool and dark place.

  • To sterilise the jars – Place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes. It is best not to sterilise lids in the oven as they can easily ruin.

Recommended Equipment

  • Le Creuset Large Casserole Dish – my favourite preserving pan and it's big enough to cook a large amount of preserves or mincemeat. It can be used in the hob or in the oven. 
  • Jam Funnel – Very useful for decanting the mincemeat into jars. If you make a lot of chutneys and jams then this inexpensive jam funnel is an absolute must-buy. Useful for decanting pretty much anything around the kitchen too!
  • Kilner jars (500g)– these are great for all kinds of preserving. You can re-use the jars again and again (just clean and sterilise them first) and buying new lids is very easy.

How to use mincemeat

Of course this Easy Mincemeat Recipe is the ideal filling for mince pies but if you need any further inspiration, look no further than the following recipes:

Bramley Apple Mincemeat Pudding
Christmas Morning Mince Pie Muffins
Mince Pie Cheesecake Oat Bars
Cheat's Gluten-Free Christmas Cake
Mince Pie Cupcakes with Brandy Buttercream

If you’ve never made your own then I urge you to give this Easy Homemade Mincemeat Recipe a try and if you do then please leave a comment below and/or give the recipe a rating. If you use this recipe as a jumping off point then I’d also love it if you’d share your version and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Easy Mincemeat Recipe {gluten-free}

Georgina Hartley
This Easy Mincemeat Recipe is a quick homemade supremely spiced fruity boozy mincemeat essential for mince pies.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine British
Servings 64 servings
Calories 87 kcal

Ingredients
  

  • 400 g bramley apples - about 1-2 apples
  • 225 g seedless raisins
  • 225 g currants
  • 225 g sultanas
  • 240 g beef suet - for gluten-free suet see notes
  • 275 g dark muscovado sugar
  • 50 g mixed peel - homemade is preferable
  • zest 1 orange
  • zest 1 lemon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 60 ml brandy

Instructions
 

  • Peel, core and dice the bramley apples into small pieces.
  • Place the apple pieces into a large ovenproof pot with the rest of the ingredients (except for the brandy) and stir together until everything is well combined.
  • If you want to make mince pies straight away then set aside about 300g and stir in a couple of teaspoons of the brandy. Let the mincemeat rest whilst you prepare the pastry and then you can fill your pies immediately.
  • To prepare the rest of the mincemeat for storing put a lid on the pot and place in an oven pre-heated to 150°C /130°C fan/gas 2 for 1 hour.
  • Leave the mincemeat to completely cool before stirring in the brandy.
  • Decant the mincemeat into sterilised jars and store in a cool dark place for up to a year.

Notes

  • If you are gluten-free I recommend you use fresh beef suet. It’s not possible to buy gluten-free pre-packaged beef suet. I don't recommend the vegetarian version which is gluten-free. Do speak to your local butcher about obtaining fresh suet. It will come in a solid block which you will need to grate with a bit of gluten-free flour so that it can evenly disperse throughout the mincemeat. If you are vegan then I would recommend replacing with grated coconut butter but if you are not then I would urge you not to make the switch.
  • Yield 4 380g jars
  • You can make your mince pies straightaway using this mincemeat but if you are not then you will need to cook it and store in sterilised jars.
  • To sterilise the jars – Place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes. It is best not to sterilise lids in the oven as they can easily ruin.
  • The mincemeat will keep for 3 months in a cool and dark place.

Nutrition

Calories: 87kcalCarbohydrates: 13gFat: 3gSaturated Fat: 1gCholesterol: 2mgSodium: 4mgPotassium: 100mgSugar: 9gVitamin A: 5IUVitamin C: 0.7mgCalcium: 10mgIron: 0.3mg
Have you tried this recipe?Head to the comment section and let me know what you think!

Reader Interactions

Comments

  1. Gael P. says

    November 09, 2021 at 10:59 pm

    Can I use this recipe to make the cookies on the condensed mincemeat box.

    Reply
    • Georgina Hartley says

      November 10, 2021 at 11:59 am

      Apologies but I don't know that recipe so I really can't say.

      Reply
  2. gemma says

    November 05, 2021 at 2:31 pm

    5 stars
    I got fresh minced suet from a butcher this week and it's like the shreds you see in commercial jars. Usually I get the block and melt it all in together but I wondered if I can stir the suet in cold or will it spoil? It's raw suet which only keeps a week or so in the fridge... so many recipes claim uncooked mincemeat can last for upto a year! I know they use the flour coated vegetarian suet instead but surely the apples would ferment like applesauce does unrefrigerated.

    Reply
    • Georgina Hartley says

      November 09, 2021 at 1:24 pm

      Hi Gemma, I usually use the suet cold from the fridge. The butcher usually supplies me with a block of suet too which I grate and then store in the freezer until I want to use it. To make the mincemeat I mix it in straight from the freezer. This mincemeat is fine to use straightaway. However, if you need to store the mincemeat then you are right that you will need to cook it out - the instructions how to do this are given in the post.

      Reply
  3. Sheial says

    December 11, 2020 at 12:55 am

    Trying it right now, so hopeful!

    Reply

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About Me

Hello, so lovely of you to drop by. I am Georgina. I bake a lot, eat a lot and love writing about my gluten-free kitchen adventures here. I run a gluten-free cake business but am mostly kept busy with my 2 cats, 1 dog, 1 husband, 2 gorgeous sons and twin baby girls.

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