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Dairy-free Christmas fruit mince

  • 15 minutes
  • Makes 3x 250ml jars
Dairy-free Christmas fruit mince

Coconut oil (which is solid at room temperature) makes an acceptable fat replacement for traditional Christmas fruit mince. Suet or butter can also be used.


  • 125 grams coconut oil, coarsely chopped
  • 1 cup currants
  • 1 cup raisins
  • 1 cup sultanas
  • 1 apple, peeled and chopped
  • ¼ cup chopped glace ginger
  • 2 tablespoons mixed peel
  • ¼ cup brown sugar
  • grated rind and juice of 1 orange
  • ½ teaspoon grated nutmeg
  • ½ teaspoon mixed spice
  • ¼ cup brandy


  1. Put the coconut oil, currants, raisins, sultanas, apple, ginger and peel into a food processor and pulse together until finely chopped. Transfer to a bowl and mix in the remaining ingredients.
  2. Pack into 3 clean and dry 250ml-capacity jars and seal. If possible, stand for 2 weeks before using to make mince tarts. Should you be leaving the fruit mince any longer - say a couple of months - melt a little coconut oil and pour a little on top of each jar before sealing to ensure the mince underneath is very airtight.

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