Festive, rich & fruity Christmas Vegan Mincemeat steeped in boozy deliciousness! If you're looking for a mincemeat without suet recipe, then I've got you covered! This is a Christmas staple that is really easy to make & can be used in all of your festive baking. It's also perfect for gifting.
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FEATURED COMMENT:
"Made this yesterday & followed your recipe exactly. WOW!!! The filling is so rich & delicious that it may not make it to the pie/tart phase :) Thank you for this great recipe!" - Lisa ⭐️⭐️⭐️⭐️⭐️ More reviews →
As a Brit, I've grown up eating mincemeat in festive baked goods every Christmas, so I feel like it's about time I shared my Vegan Mincemeat recipe. Like most things, store-bought is nice, but nothing can beat homemade.
My vegan mincemeat recipe uses a combination of dried fruit, nuts, spices, grated apple, oranges, lemons and then as a little twist, some fresh rosemary. The rosemary flavour isn't too obvious, but it adds a little something something that makes it extra special.
Then, as if all that fruity, spicy deliciousness isn't enough, along comes a very generous glug of rich and festive port. If it didn't say "Christmas" before, it certainly does once that's added!
This vegan mincemeat recipe is perfect for making vegan mince pies, vegan Christmas shortbread, and my festive mincemeat tart!
Enjoy and Merry Christmas!
Mel x
What Is Mincemeat?
When I first published my Festive Mincemeat Tart, it became apparent that a lot of people weren't really sure what mincemeat is or how to use it, so here's the official explanation!
Mincemeat is a festive, sweet, spiced fruit mixture made from a combination of dried fruits, citrus fruits, nuts, spices, and alcohol. It is used to make festive baked goods such as pies and tarts at Christmas all over the UK. It's ridiculously popular and as much of a tradition as Christmas fruit cake, Christmas pudding, and brandy butter!
Historically, mincemeat contained meat, hence the name, and although modern-day versions don't contain meat anymore, they do usually contain suet, which is sometimes made with animal fat, so not vegan or vegetarian. Although you can buy vegetarian suet these days, I actually prefer not to use suet in my recipe as I don't like the oiliness it gives the mincemeat, and it detracts from the flavour of the fruit and alcohol. It's way better without!
Mincemeat Success Tip
Time really makes a difference, so make this recipe ahead if you can. It gets so much more flavourful if you stash it away in a dark place for a few months or years!
Recipe FAQs
Yes. Use apple juice instead, but be sure to read my recommendations for storage if you do.
Jars of vegan mincemeat make a great festive gift! I recommend sterilizing the jars as per my instructions above if you are gifting it so the recipient doesn't have to hurry to use it. Simply fill some mason jars, then buy some Christmas ribbon to tie around the top. Add a pretty tag and a printout of my vegan mince pies recipe to go along with it!
Mincemeat is a really versatile addition to your Christmas menu. My favourite ways to use it include:
- As a filling in Vegan Mince Pies and Festive Mincemeat Tart.
- Baked into my Vegan Christmas Shortbread or muffins.
- Use to stuff baked apples and serve with vegan custard or vanilla ice cream.
- As an alternative to jam in thumbprint cookies or add to apple pie or strudel filling.
- Add a layer to my Baked New York Cheesecake for a festive dessert.
On pancakes or waffles.
No. Mincemeat is made with dried fruit. The recipe will not work with fresh or frozen fruit.
Recipe
Vegan Mincemeat
Author:WATCH HOW TO MAKE IT
Ingredients
- 300grams (2 slightly heaped cups) raisins , (see recipe notes regarding substitutions for the dried fruits listed)
- 160grams (1 slightly heaped cup) currants
- 140grams (1 slightly heaped cup) dried cranberries
- 100grams (½ cup) dried blueberries
- 80grams (½ cup) dried cherries
- 80grams (½ cup) dried figs , chopped
- 140grams (1 cup) slivered almonds , or chopped walnuts/pecans (omit to make the recipe nut-free)
- 2 lemons zest and juice
- 2 oranges zest and juice
- 1 large apple , grated
- 225grams (1½ cups) dark brown sugar , or coconut sugar
- 3 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons fresh rosemary chopped finely (optional but recommended)
- 375mls (1½ cups) port , or brandy, rum, sherry, or unsweetened apple juice.
INSTRUCTIONS
- Set oven to 200°F (93 °C).
- Put all of the ingredients except the port in a large ovenproof bowl or casserole and mix together well. Cover tightly with foil or a lid and place in the oven. Leave to gently warm in the oven for 90 minutes.
- Remove from the oven. Add the port and stir really well.
- Transfer the mixture to clean, ideally sterilized, jars. The mincemeat will keep longer in sterilized jars. Sterilizing instructions are in the notes below.
- The flavours and texture of your mincemeat will improve significantly if you leave it to rest in the jars for at least a few days before using. It will give the fruit time to absorb the liquid and soften, and allow the flavours to meld.
NOTES
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Colleen says
Made your mincemeat recipe and it is wonderful!
Carol says
I followed instructions and baked in oven at 200 f for 90 minutes but unfortunately my mincemeat was 🥵 🥵 burnt. Soooooo disappointing.
Melanie McDonald says
It couldn't possibly burn at only 200 °F. That temperature is only enough to gently warm. It's way too low to cook anything. You must have had the oven temperature set too high.
Carol says
Hi Melanie entirely my problem .I misunderstood the oven temperature. Will try again but actually the mincemeat that wasn’t so burnt was good.
Melanie McDonald says
Ah, ok. Glad you worked out what the problem was and hope you can make it again soon!
Eimear Carvill says
🤦🏼♀️🤦🏼♀️🤦🏼♀️ I’ve just made the same mistake and had the oven at 200 degrees! So disappointing 😭 why didn’t I read the comments first
Melanie McDonald says
The recipe clearly states "Set oven to 200°F (93 °C)".
Marketa says
Hi, we absolutely love your recipe and this year is the third year in a row I’m making your amazing mincemeat 🙏 Just made another double batch (one batch is just never enough:-) Also managed to keep one jar from last year so very excited to compare! Also tried different alcohol/juice but the port is simply the best by far! So thank you again for your recipe, it makes our Xmas 🎄 The only thing still have not been brave enough to add the rosemary 😅😂 Maybe next year. 🙏🙏🙏 Thank you 😊
Tina Townsend says
Looking forward to making this dish. Sounds delicious!
Vicky says
The recipe seems large. Will it make more than 1 mince pie?
Jo Glazebrook says
Did I do something wrong? This mincemeat is very wet....too wet to put in a pie. Am I supposed to drain off some of the Port?
Delicious flavor!
Melanie McDonald says
Have you only just made it? It isn't something you can use immediately. You need to give it time for the fruit to absorb most of the liquid. Give it a few days and it will be perfectly moist and juicy and ready to bake into pies etc.
Lynne Wright says
I made this recipe last year and should have posted a comment then to tell you how incredibly delicious this mincemeat is. We made tarts and gave them as gifts to our close friends for Christmas. Everybody raved about them! One friend bravely asked for more for his January birthday so I ended up making two batches last year. I just bought all the ingredients again (thank goodness for Bulk Barn!) to make it for this year's Christmas gifts again. Hey, when you discover a good thing, just stick with it!! I don't like any of the alcohol choices you suggested so I substituted Maple Flavoured Crown Royal. That way I can sip while prepping! As always, Mel, I appreciate the work you do so much. You are my "go to" choice for finding recipes that make me happy to be a vegan. Thank you!!
Melanie McDonald says
Thanks Lynne! I'm so pleased you're enjoying the recipe. Have fun baking all the things with your mincemeat!
Jane Simpson says
There is a maple flavored Crown Royal?!
Thank you, kind stranger.
Sarah says
Just made this wonderful mincemeat but discovered right at the end I only had 215ml of rum to preserve it with!! It's in the sterilised jars but am I going to have to eat it within 4 weeks now or should it last until Christmas? Could I add the remainder of the rum to the four individual jars at a later date once I've managed to get some more?
Melanie McDonald says
You could top each jar off with a bit more rum when you get it. Just pour it in and it will seep down over time. To be honest though, it will probably be fine until Christmas. You've still got a good amount of alcohol in there and there's lots of sugar too. Personally, I'd probably just leave it now.
Lou says
Can you advise what size jar a 'cup' will fill? I want to make circa 6 jars of between 350-450g each as gifts. In order to know how to increase the recipe, can you advise the weight in grams equivalent to a cup?!
Melanie McDonald says
I haven't weighed the mincemeat once it's made so don't know the weight in grams of a cup of the mixture. A cup is 240 mls in volume though so that's the size jar a cup of mincemeat will fill.
Binder says
I made mincemeat for the first time and so very pleased with how it turned out. I didn't add any alcohol because the people I would be giving it to may not want that but will add some sherry or brandy to what I will be preserving.
Thank you so much.
Bruce Nelson says
Okay, the stress to get mincemeat for Christmas is off, found some in a bulk place. For some reason it has become hard to find here (Toronto Canada), All the usual sources are out of stock or discontinued. I am going to make your recipe for next year. Figs - any particular variety? One source I have sells "black mission", the other "Fancy Calamyrna". Does it make a difference? Similarly with currants: one source lists "currants", the other gives a choice of "Zante Currants" (currants & sunflower oil) or "Dried Black Currants" (black currants, sugar/fructose, sunflower oil).
A Virtual Vegan says
It doesn't matter. Just use whatever ones you like best.
Bruce Nelson says
Thank you.
Bruce Nelson says
How would you adjust this recipe to use frozen cranberries, blueberries & cherries instead of the dried ones? (Why? Because I already have the frozen ones, and my wife wants them out of the freezer!)
A Virtual Vegan says
You can't use frozen fruit in this recipe. Mincemeat needs to be made with dried fruit. It would end up too wet and sloppy and would have no texture. It also wouldn't keep as well.
Bruce Nelson says
Thank you for your prompt reply.
Carol Murden says
I make muffins and fruit loafs with mincemeat and can't buyvjarred mincemeat all year long. I am going to substitute 100g of dried blueberriescwith dried apricots and 80 g of cherries and 80g of dried figs with mixed peel. I have other fruit on hand. Going to buy Apple Brandy as well. What are your thoughts on these changes
Carol
Melanie McDonald says
As long as you use roughly the same total quantity of dried fruit it will be fine. You can use whatever ones you like. I'm sure it will be delicious with Apple Brandy. Hope you enjoy the mincemeat!
Bruce Nelson says
I am puzzled. Knowing how alcohol is produced (animal byproduct), why would a pure vegan use drink it or cook with it?
A Virtual Vegan says
Some alcohol is fined with animal products but there is plenty that isn't. Almost all spirits are vegan and plenty of wines and beers are too. It's not hard to find from any liquor store.
Sally says
This mince meat recipe is gorgeous! I used sherry and replaced almonds with walnuts. I could eat it with a spoon. Trying to keep my hands off it so it can soak up the sherry and then I can’t wait to make mince pies for Christmas. Really appreciated the fahrenheit and cups measurements so I didn’t have to convert all that myself. I am going to print this recipe off and stick it in my Joy of Cooking to keep forever. If my American friends and family weren’t so perturbed by dried fruit and booze in a jar I’d be giving it as gifts, it’s way easier to make than I thought it would be!
Valeria says
Hi, can I just clarify would you use the same amount of brandy instead of port? I don't want to make them too boozy :D
A Virtual Vegan says
Yes the same amount is fine. Don't worry, it doesn't taste too alcoholic. The strength of the alcohol balances with all of the sweetness nicely. Hope you enjoy it!
sharon says
Amazing, amazing amazing! I made this about 3 weeks ago and have made tarts ( your recipe) with it and also had it on toast and it truly is Christmas in a jar. I cannot imagine another Christmas without it.
Thank you!
A Virtual Vegan says
I'm so pleased you're enjoying my Christmas recipes! I agree... Christmas wouldn't be Christmas without some!
Angelica says
Tastes amazing! I’m supposed to use this as filling for the mince pies but the mixture feels so wet. This is my first making these pies so I’m not sure what I’m looking for. Thank you!
A Virtual Vegan says
It is wet when you first make it. You need to let it sit in the jars for a few days so the fruit absorbs a lot of the moisture. Hope that helps!
Carla says
Hello! I was wondering if it is ok to store the mince meat in an airtight plastic container in the fridge for about a week? I want to make the mince meat in advance but I don’t own any glass jars :(
A Virtual Vegan says
That will be fine. I've kept it in all sorts of things when I've run out of jars! You can freeze it too if you want to keep it longer.
shelley Kersey says
Hello Melanie,
Thank you so much! I just made this today. It looks, smells and tastes amazing. I subbed dried apricots for the blueberries and cherries, and used port. I was a chicken and did not put rosemary in but next time I will now that I know the recipe is so great. Happy holidays to you and your family!
Shelley
A Virtual Vegan says
I'm really pleased you like it! The rosemary is so subtle. Not overpowering at all. It just adds a certain something. It's still great without it though. Hope you enjoy baking with it!
MJ says
Is there any way I can use frozen fruits for the cranberries, blueberries and cherries?
I did use to make my own mincemeat many years ago (before vegan) and it used lots of apples too.
A Virtual Vegan says
You can't use frozen fruit in this recipe. It needs to be made with dried fruit.
MJ says
Thank you very much for your speedy reply. Getting the dehydrated fruits today and anxious to make this.
Angie says
I have just made the recipe and having cooled the fruit mixture I have added the brandy. It smells delicious but there now seems to be a lot of liquid, even after mixing, should I add this to the jars or strain it off?
A Virtual Vegan says
No don't strain it off otherwise you will have wasted the brandy and all of the flavour. The liquid will get absorbed by the fruit as the mincemeat sits in the jars.