Paleo Mince Pies

Paleo Christmas Mincemeat

I usually never bake Christmas puddings or cakes anymore, nor make fruit mince pies. But this year I thought I’d make paleo mince pies for my husband. I avoid the commercial ones like the plaque due to the toxins – ugh. But I decided to try for a healthier recipe and my GOSH it was delicious. I looked at the Christmas mincemeat in the jars on the shelves and almost swooned in the supermarket aisles from the junk they put in there and I thought I just CAN’T do this! Same thing with the pastry! Have you read the ingredients? Apart from flour, the next ingredient was margarine, then came soya, hydrogenated palm oil and a list of things I didn’t have time to read. I dropped them back in the supermarket freezer like hot potatoes. So I had to make my own!

What you need

  • 500 g Mixed dried fruit (I used sultanas, currants, raisins, prunes, dates and cherries – add peel, etc if you wish)
  • 1 apple grated – red or green (I used red)
  • 1-2 scant tablespoons of raw fresh honey
  • ¼ teaspoon Bicarb
  • 1 teaspoon Organic Ground Ginger
  • 1 teaspoon Organic Cinnamon
  • 1 teaspoon Mixed Spice
  • 125 ml Port or Sherry
  • 125ml water
  • 65 ml Brandy


Let's cook

  • Chop the prunes and dates into small pieces, and then soak them all for a few minutes with the rest of the dried fruit in boiling water
  • Drain the water
  • Place all the ingredient into a large saucepan.
  • Bring to the boil over a medium heat, then turn to low and simmer for 1 hour.
  • Stir regularly to prevent the fruit mince sticking to the bottom of the saucepan. If the fruit mince begins to get 90 dry add an extra tablespoon of water.
  • Allow to cool completely then store in glass jars.
  • If you want a smoother mince blend slightly using a hand mixer. I didn’t.
  • Keep the jars in a dark and cool cupboard, shaking occasionally, but I’m keeping mine in the fridge, they will never last to next year! The mince pies ‘disappear’ very quickly around here.
  • The Fruit mince can keep for up to 6 weeks


Products used in recipe

R66,00 R46,20

In stock

R66,00 R46,20

In stock