4.8 from 15 votes
Vegan Mincemeat (Made Without Suet)
Fruity mincemeat for mince pies, made with a vegetarian alternative to suet!
Prep Time
5 mins
Cook Time
5 mins
Servings: 24
Calories: 99 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 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 lemon
- 150 ml Dark rum, sherry or brandy (½ cup + 2 tablespoons) sub for fruit juice for mincemeat without alcohol
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.