Vegan Mincemeat (Made Without Suet)

Name: Vegan Mincemeat (Made Without Suet)
Prep time: 5 min
Cook time: 10 min
Yield: 24 serving
Ingredients: 50 g vegan margarine; 330 g Dried fruit, roughly chopped; 50 g mixed peel; 1 Small Bramley apple, peeled, cored and finely chopped; 50 g finely chopped blanched almonds; 100 g light brown sugar; ½ Teaspoon cinnamon; ½ Teaspoon all spice; Zest and juice ½ lemon; 150 ml Dark rum, sherry or brandy

User Reviews

4.8

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
24
Calories
99 kcal
Course
Dessert
Cuisine
Vegan

Vegan Mincemeat (Made Without Suet)

Iris Warren

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Fruity mincemeat for mince pies, made with a vegetarian alternative to suet!

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Ingredients

Servings

50 g vegan margarine (3 tablespoons)
330 g Dried fruit, roughly chopped (2+⅓ cups) I used a mixture of raisins, dried cranberries, sultanas and glace cherries
50 g mixed peel (3 tablespoons)
1 Small Bramley apple, peeled, cored and finely chopped sub for any other green apple
50 g finely chopped blanched almonds (⅓ cup)
100 g light brown sugar (½ cup)
½ Teaspoon cinnamon
½ Teaspoon all spice I used this one
Zest and juice ½ lemon
150 ml Dark rum, sherry or brandy (½ cup + 2 tablespoons) sub for fruit juice for mincemeat without alcohol

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Notes

Store in airtight containers, zip lock bags or jars in the fridge for up to 1 month.
If you stir in the alcohol at the end, once the mixture has cooled, you can store mincemeat in sterilised jars for up to 2 years in a cool, dry place.
This recipe makes around 750g of vegan mincemeat or 3 packed cups. It's enough to fill 12-24 mince pies, depending on how deep the pies are. Multiply or divide the recipe as needed.
The liquid part of the mixture will seem quite runny at first but will become thicker and stickier after 24 hours in the fridge.
Recipe is adapted from Mary Berry's special mincemeat.