Native Spiced Fruit Mince Pies Recipe

Put some Australian spice in your Christmas this year with these native spiced fruit mince pies from Warndu’s Rebecca Sullivan.

Servings: 4–6


– 400g raisins
– 400g dried muscatels
– 200g dried apricots
– 100g candied orange rind
– 100g candied ginger
– 3 Granny Smith apples
– 1 cup muntries (native apple)
– 2 lemons
– 2 oranges
– 4 finger limes
– 1 teaspoon ground cloves
– 200g dried or fresh riberries
– 500g firmly packed soft brown sugar
– 150g chopped almonds or macadamias
– 1 teaspoon ground cinnamon myrtle
– 1/2 teaspoon anise myrtle
– 2 teaspoons lemon myrtle powder
– 1 tablepoon wattleseed powder
– 1 teaspoon ground nutmeg
– 100mL Applewood Okar (native liquor) or orange liqueur such as Grand Marnier or Cointreau
– 125mL brandy


1. Finely chop the raisins, muscatels, dried apricots, candied orange rind, candied ginger and the un-peeled apples. Combine all of the ingredients except for the alcohol. Transfer to a large greased baking dish, cover and set aside for a few hours.

2. Cover with baking paper and bake in the oven at 100ºC for three to four hours. Cool, stirring regularly. Once cool, stir in the alcohol and spoon the mixture into sterilised jars. Seal, label and store in a cool, dark place.

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