Fruit Mince

5 from 3 votes

Fruit Mince is a Christmas baking project that is quick and easy! With a combination of dried fruits, rum and marmalade for pudding and more.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: Western

Keyword: fruit mince

Servings: cups

Calories: 428kcal

Author: Adrianne

Ingredients

1 cup dried apricots
200 grams/7 oz glace cherries Note 1
4 cups dried mixed fruit Note 2
⅓ cup rum Note 3
¼ cup marmalade jam

Instructions

Blitz: add the dried apricots and glace cherries to the food processor and blitz them for 5-10 seconds to chop into small pieces. Note 5
Combine: add the mixed dried fruit, blitzed apricots and cherries to a large sauce pan. Pour in the rum then dollop in the marmalade jam.
Cook: turn the stove on to low heat and use a wooden spoon to stir combining all of the ingredients. Keep the heat on low and stir regularly until the rum has been absorbed into the fruits and the marmalade has melted and mixed in (8-10 minutes).
To serve: turn the heat off and let the fruit mince cool down. Use immediately as a filling for baked goods like fruit mince pies or tarts or once cool transfer to an air tight container or sterilised jars for storage.

Video

Notes

Note 1 - Glace cherries: these are the shiny red cherries that you really only see used at Christmas time. As such finding them can be a little bit harder than more common ingredients. At my local supermarket I find them either on the very top or very bottom shelf in the same area as the rest of the packaged fruit like dried figs, prunes and dates.
Note 2 - Dried fruit: this is a store bought packet of mixed dried fruit. It is the most economical way of making the fruit mince as to not separately purchase sultanas, raisins, fruit peel etc. You will likely find it in the cooking aisle of the supermarket where the nuts and cake mixes are.
Note 3 - Rum: or you can use brandy to the equivalent amount.
Note 4 - Marmalade: or you can use apricot jam, peach jam, fig jam, raspberry jam, strawberry jam (equivalent amount).
Note 5 - Blitzing: we want the blitzed apricots and cherries to be quite small in size so that they fit in with the other dried fruits. After the initial blitz, remove the lid of the food processor and take a look in. If there is any large chunks of either fruit still present, put the lid back on and blitz again until they have a consistently blitzed texture.
Note 6 - Heat: we use low heat throughout the entire cooking process. Doing so ensures that the fruit doesn't burn as well as allowing the rum and marmalades to mix in and hydrate the fruit. If at the end of 10 minutes there is still liquid from the rum or the marmalade in your sauce pan, keep cooking (always low still) until this absorbs.

Nutrition