How to Make Your Own Glucose-Fructose Syrup-Free Candied Fruit Peel and Mince Pies for Christmas

The festive season is all about warmth, comfort, and indulgence, but it can also be a time to be more mindful of what we put into our bodies. 

Many traditional Christmas treats, like mince pies, often include glucose-fructose syrup, a common sweetener associated with various health issues. 

The good news is that you can easily make your own versions of these festive delights at home, free from over-processed sugars and packed with amazing natural ingredients.

In this blog post, I’ll guide you through making your own glucose-fructose syrup-free candied fruit peel and then using it to create delicious homemade mince pies. 

Both recipes are perfect for those looking to indulge in a healthier way this Christmas while still enjoying the classic flavours of the season.

Homemade Glucose-Fructose Syrup-Free Candied Fruit Peel

Candied citrus peel is a key ingredient in traditional mincemeat, adding a burst of flavour and texture. The problem with store-bought versions is that they often contain glucose-fructose syrup to extend shelf life. Making your own candied peel is surprisingly easy, and you’ll end up with a far superior product that’s free from unnecessary additives.

Ingredients

2 large oranges

2 large lemons

2 large unwaxed lemons (optional for variety)

300g granulated sugar

250ml water

1 tsp vanilla extract (optional)

Method

Prepare the Citrus Peel: Wash the oranges and lemons thoroughly. Use a vegetable peeler to remove the peel in long strips, avoiding too much of the bitter white pith. Alternatively, you can score the fruit into quarters, then peel off the skin in chunks.

Blanch the Peel: Place the citrus peel in a saucepan, cover with cold water, and bring to a boil. Let it simmer for 5 minutes, then drain. Repeat this process twice more to remove any bitterness.

Make the Sugar Syrup: In a separate saucepan, combine the sugar and water. Heat gently until the sugar dissolves completely. Bring to a simmer and let it bubble for 2-3 minutes.

Candy the Peel: Add the blanched peel to the sugar syrup and reduce the heat to a low simmer. Cook for 30-40 minutes, stirring occasionally, until the peel becomes translucent.

Dry the Peel: Remove the peel from the syrup using a slotted spoon and lay it out on a wire rack to cool and dry. This can take a few hours or even overnight. If you like, you can roll the pieces in a bit of extra sugar for added sweetness.

Store: Once fully dried, store the candied peel in an airtight container. It will keep for up to a month and can be used in all your Christmas baking!

Homemade Glucose-Fructose Syrup-Free Mince Pies

Now that you’ve made your own candied fruit peel, it’s time to use it in a delicious, homemade mincemeat filling. These mince pies are free from glucose-fructose syrup and artificial additives, so you can enjoy them guilt-free.

For the Mincemeat Filling

200g raisins

150g currants

100g sultanas

100g dried cranberries

1 Bramley apple, peeled and finely chopped

100g homemade candied peel, chopped

100g dark brown sugar

1 tsp mixed spice

½ tsp cinnamon

½ tsp nutmeg

Zest and juice of 1 orange

Zest and juice of 1 lemon

75ml brandy (optional, or substitute with apple juice)

50g butter, melted

Method for the Mincemeat Filling

Mix the Ingredients: In a large bowl, combine all the dried fruits, chopped apple, candied peel, sugar, spices, and citrus zest. Pour over the orange and lemon juice, along with the brandy or apple juice.

Add the Butter: Stir in the melted butter, mixing thoroughly to coat all the ingredients. Cover the bowl with a clean tea towel and leave it to sit overnight to allow the flavours to meld.

Cook the Mincemeat: Transfer the mixture to a saucepan and cook over low heat for 10-15 minutes, stirring occasionally. Let it cool before using or store in sterilised jars in the fridge for up to two weeks.

For the Pastry

300g plain flour

200g unsalted butter, cold and cubed

100g icing sugar

1 large egg yolk

2-3 tbsp cold water

Method for the Pastry

Make the Pastry: In a large mixing bowl, sift the flour and icing sugar. Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.

Add the Egg Yolks: Mix in the egg yolk, then gradually add cold water, one tablespoon at a time, until the dough comes together. Be careful not to overwork the dough.

Chill the Dough: Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.

Roll Out the Pastry: Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Roll out the pastry on a lightly floured surface to about 3mm thickness. Use a round cutter to cut out circles and place them into a muffin or tart tin.

Assemble the Mince Pies: Fill each pastry case with a generous spoonful of mincemeat. Cut out smaller circles or star shapes for the tops and press them lightly onto each pie. Brush with a bit of beaten egg for a golden finish.

Bake: Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown. Let them cool in the tin for a few minutes before transferring to a wire rack.

Serve: Dust with a light sprinkle of icing sugar before serving warm with a dollop of cream or brandy butter.

The Joy of Homemade Festive Treats

Making your own candied peel and mince pies from scratch is a rewarding way to bring the festive spirit into your home. Not only do you avoid the unnecessary additives found in store-bought products, but you also create treats that are bursting with flavour and made with love.

This Christmas, take a break from the hustle and bustle of the shops and enjoy the slower, more satisfying process of creating your own festive goodies. Your family and friends will taste the difference—and you’ll feel better knowing exactly what’s in every bite.

Happy baking, and may your Christmas be filled with warmth, joy, and delicious treats!