This homemade mincemeat recipe, made without suet or added sugar, brings traditional Christmas flavours with a diabetes-friendly twist.
With the festive season approaching, it’s the perfect time to make your batches of homemade mincemeat. I wanted to create a mincemeat recipe that was refined sugar-free and didn’t include any additional fat. This meant that I would have mincemeat to hand which would be great for my vegetarian daughter as well as helping to reduce the overall carb count for my other daughter with type 1 diabetes.
This version skips traditional suet and added sugar, making it ideal for those managing blood sugars or looking to reduce refined sugar in their holiday treats without losing out on flavour. Using a blend of dried fruits, spices, and citrus, this recipe is an ideal choice for those following vegetarian, vegan, or low-sugar diets.
It’s a perfect addition for all your holiday baking from the essential mince pies, to holiday breakfast toppings, adding to a delicious ice cream or even as a thoughtful gift.
What Makes This Mincemeat Recipe Different?
Traditional mincemeat recipes often rely on suet (a hard animal fat) and refined sugar, which can make it unsuitable for some dietary preferences and health needs. Here’s what sets this recipe apart:
Festive and Flavorful – With warming spices and citrus zest, this recipe brings out those nostalgic, festive aromas without the extra sugar or fat.
Naturally Sweetened – Sugars are replaced with a little xylitol and fresh apple, which offer natural sweetness and fibre to help moderate the blood sugar impact.
No Animal Fats – With no added suet, this recipe is vegetarian and vegan-friendly, while still offering the rich flavour you’d expect from traditional mincemeat.
The Benefits of Making Your Own Diabetes-Friendly Mincemeat Recipe for the Holidays
Homemade mincemeat not only tastes fresher but allows you to control every ingredient, ensuring a healthier, balanced option which is particularly beneficial if you are managing blood sugars. Here are some of the benefits of making your own:
- Customisable Sweetness – You are in control of the level of sweetness by choosing the ratio of dried fruits, such as dates, figs, raisins, and sultanas.
- Health-Conscious Ingredients – You can adjust the ingredients to be as diabetes-friendly, fibre-rich, or even gluten-free if desired.
- Free from Preservatives – Homemade mincemeat skips all the artificial preservatives, thickeners and emulsifiers you often find in store-bought versions.
- Make it in advance. The festive season is busy so this job is perfect for a rainy day. But also the longer you can leave your mincemeat, before using it, the more intense the flavours are. I usually make mine a month or 2 in advance.
- Batch cook – you can batch cook this mincemeat to cover all your festive treat needs and even give it as a tasty gift. Increase the serving size in the recipe card below.
Key Ingredients for No-Suet, No-Added Sugar Mincemeat
This diabetes-friendly Christmas recipe balances festive flavours with health-conscious ingredients, using dried fruits, spices, and a touch of xylitol for sweetness without spiking blood sugar levels.
- Dried Fruits: This recipe uses a combination of low gi to moderate gi dried fruits. From figs, dates, apricots, sultanas, cherries and raisins, that all add a natural sweetness and texture.
- Dried fruits are rich in fibre and essential nutrients, which help moderate blood sugar while creating a naturally sweet base.
- Xylitol: To enhance the sweetness, xylitol is used as a sugar substitute. This natural sweetener is gentle on blood sugar and ideal for those managing diabetes. Start with a small amount (around 1–2 tablespoons) and adjust to taste for a light sweetness that doesn’t overpower the fruit flavours.
- You can read more about sugar substitutes in the article below:
The Best Sugar Substitutes for Diabetes Management
The world of sugar substitutes and type 1 diabetes can be confusing. This guide explores substitutes in the UK and diabetes management
- Apples: Fresh, grated apples add natural sweetness, complementing the dried fruits and helping bind the mixture.
- Citrus Zest and Juice: Lemon and orange zest and juice lift the flavours in this mincemeat, adding a slight tartness that balances the sweetness of the fruit and xylitol.
- Spices: Classic spices like cinnamon, nutmeg, and cloves create the warm, inviting aroma of traditional mincemeat, adding depth without any added sugar.
- Optional Alcohol: The addition of the brandy (or dark rum if you prefer) deepens the flavours. Apple or orange juice can be used as a non-alcoholic option if you prefer (just add it to your carb counting).
Why Make Mincemeat in Advance?
Making mincemeat ahead of time is a fantastic way to enhance its flavour and texture. Allowing it to rest for a few weeks gives the dried fruits and spices time to infuse, creating a richer, more robust taste for your holiday treats.
The good news? This recipe is very simple to make and doesn’t require complicated steps. Making it in advance means it will be ready when you need it, bringing a little extra convenience to your holiday prep.
Plus, homemade mincemeat is ideal for batch-cooking and can be stored for several months if kept in a sterilized, airtight container. This way, you can enjoy its fruity, spiced goodness throughout the holiday season.
For more tips on storage, see the section below.
Equipment Needed
Saucepan
Chopping Board
Sharp Knife
Step-by-Step Recipe for No-Suet, No-Added Sugar Mincemeat
This sugar free mincemeat recipe really couldn’t be easier to make. The hardest work is in the prep of the fruit. But the added bonus is it makes your kitchen smell fantastic!
Step 1
Start by preparing your fresh fruit. Grate the apple, then add the zest and juice from the oranges and lemons. Add them to a large saucepan and mix well.
Step 2
Chop and add all of the dried fruit to the saucepan. The add the spice, xylitol and mixed spice. Mix well and heat over medium heat.
Step 3
As soon as the mixture starts to bubble, lower the heat and allow it to simmer gently for about 15 minutes, stirring occasionally. The dried fruit should look plump with most of the liquid gone.
Step 4
Remove your mincemeat from the heat and spoon it into your hot sterilised jar(s). Once cooled to room temperature store your jar(s) of mincemeat in the fridge or in a cool dark place.
Tips for Perfect Sugar-Free Mincemeat
- Customize your mix: Feel free to experiment with different dried fruits or combinations depending on your preferences. Add some chopped nuts, like almonds or walnuts, for additional texture and a nutrient boost.
- Natural sweeteners: If you prefer a sweeter mincemeat, add extra xylitol or your sweetener of choice.
- Alcohol-free option: Substitute brandy with additional fruit juice or alcohol-free wine.
Serving Suggestions
Once your homemade mincemeat is ready to take centre stage in your diabetes-friendly holiday desserts, consider these delicious options:
- Mince Pies – The classic choice, mince pies are a staple during the Christmas season. The buttery, flaky crust paired with the sweet and tangy mincemeat creates a bite-sized treat that is perfect for holiday gatherings. For convenience, I like to use a gluten-free ready rolled puff pastry, available in most UK supermarkets.
- Mincemeat Pinwheels – An easy and different way to enjoy your mincemeat with pastry. These tarts add a festive touch to your dessert spread.
- Mincemeat Thumbprint Cookies – Transform your mincemeat into thumbprint cookies by making small wells in my almond flour cookie dough and filling them with a dollop of mincemeat before baking. The result is a delightful combination of textures and flavours.
4. Mincemeat Ice Cream – Try my absolutely delicious Mincemeat Ice Cream. The fruity mincemeat complements the cool, creamy ice cream, creating a dessert experience that is both comforting and indulgent.
5. Mincemeat Flapjacks – One of my favourite festive treats. Enjoy a layer of intense mincemeat sandwiched between buttery and crumbly oats.
How Long Can You Keep Homemade Mincemeat?
One of the perks of homemade mincemeat is its long shelf life, especially when it contains alcohol, which acts as a natural preservative. Proper storage is key to maintaining freshness and ensuring it’s ready when you are. Here’s how to store it based on how soon you’ll use it:
- Short-Term Storage (1-2 Weeks): If you plan to use your mincemeat within a couple of weeks, keep it in an airtight container in the fridge. This preserves freshness and flavour for about 1 to 2 weeks, making it convenient for early holiday baking.
- Medium-Term Storage (1-2 Months): For slightly longer storage, a cool, dark place works well. Transfer your mincemeat to a sterilized, airtight jar or container, and store it in a pantry or cupboard to protect it from light and temperature fluctuations.
- Long-Term Storage (3-6 Months or More): If you’re prepping far in advance, homemade mincemeat can be kept for several months in a cool, dark location, such as a cellar or dark pantry. Check the container periodically to ensure it’s tightly sealed, as this will help prevent any exposure to air or moisture.
Top Tip for Long-Lasting Mincemeat: Properly sterilising jars is essential for long-term preservation. Always fill jars with hot mincemeat to create a vacuum seal, which keeps out bacteria.
How to Sterilize Your Jars:
- Wash jars and lids thoroughly in hot, soapy water or in the dishwasher for an even better clean.
- Preheat the oven to 140°C / 120°C fan and place the jars in for about 10 minutes. This heat sterilises the glass and prepares it for hot mincemeat, maximizing freshness.
Remember to always use clean utensils when handling stored mincemeat, and check for any signs of spoilage, like mold or an off smell, before use.
More Easy & Delicious Diabetic Recipes for BALANCED Blood SugARS:
Diabetes Note
This mincemeat recipe uses low- and moderate-GI fruits and a sugar substitute, making it a thoughtful choice for anyone managing blood glucose. Each portion has been carefully measured for carb content, making it easier to fit into carb counting or insulin management plans. And whilst the carb count overall looks high you only need around 15g to fill a small mince pie!
Carb Counting
The total overall carb count for this no added sugar mincemeat, based on the ingredients we would count for is:
- Dried Cherries = 90g – 60.3g of carbs
- Apricots = 100g – 36.5g of carbs
- Dates = 100g – 68g of carbs
- Figs = 125g – 60.8g of carbs
- Sultanas = 80g – 55.5g of carbs
- Raisins = 120g – 83.5g of carbs
- 2 Apples = approx 170g grated – 20.1g of carbs
Now add all the carbs together – 60.3+36.5+68+60.8+55.5+83.5+20.1 = 384.7 g of carbs
This recipe made approximately 1000g of mincemeat in total. Therefore
100g of mincemeat = 38.5g of carbs
15g of mincemeat (to fill a mince pie) = 5.8g of carb
Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
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