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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I wasn't actually planning on making my own Vegan Mincemeat recipe, but when I published my Festive Mincemeat Tart a few weeks ago it became apparent that a lot of people aren't really sure what it is or how to use it.
As a Brit, I've grown up eating mincemeat in Vegan Mince Pies and other festive baked goods like Christmas Cake every Christmas and I didn't realize that it wasn't as widespread here in Canada or the U.S.
I actually used store-bought mincemeat for my tart recipe and I found it pretty easy to find a suet free variety here. Some of you have let me know that you are struggling to get hold of it though, and that is what gave me the idea of making my own.
Like most things, store bought is nice but nothing can beat homemade. I can really testify to that now I have tasted my own!
What is mincemeat?
Mincemeat is a combination of dried fruits, citrus fruits, nuts, spices and alcohol and is used to fill festive pies and tarts.
Why is mincemeat called mincemeat when there is no meat in it?
Historically mincemeat did actually contain meat, and although modern-day versions don't contain it anymore, non-vegan versions do usually contain suet.
Click here to read a bit more about their medieval history and see an example of a very traditional recipe (there are many references to meat in the text so don't click through if you will be offended).
Suet is often made from animal fat which means that regular mince pies are not always suitable for vegetarians. And although you can buy vegetarian suet these days, I 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!
So if you're wondering if mincemeat is vegan, the answer is, it depends. Always check the ingredients if you are buying it. A few store bought varieties are vegan and obviously my vegan mincemeat is a mincemeat without suet recipe and is 100% vegan.
What ingredients are in vegan mincemeat?
My vegan and meatless 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 lovely little something.
Then as if all that fruity, spicy deliciousness isn't enough, along comes a very generous glug of port. If it didn't say "Christmas" before it certainly does once that's added!
I don't use any suet or oil in this recipe. It really doesn't need it.
Most store bought mincemeats have palm oil in the ingredients. By making my recipe you have yourself palm oil free mincemeat!
What alcohol do you use in mincemeat?
The alcohol used in traditional mincemeat is usually brandy although I prefer to use port. It tastes richer and more festive. You can however swap the port out for brandy or use a combination of the two. Rum and sherry also work well.
How to make vegan mincemeat
(For detailed measurements and instructions, see the printable recipe card).
It's really easy to make. Here's how it's done in 3 easy steps:
Step 1 - Combine all of the ingredients except the port.
Step 2 - This is where my recipe differs from most. Now we warm the fruit mixture in the oven on a very low temperature before adding the alcohol. This step intensifies the flavours beautifully and is well worth the extra time.
Step 3 - Once it has been warmed through then cooled, the alcohol is added. Doing it this way means it has a really great boozy kick and none of the alcohol evaporates. It is Christmas after all!
Variations
I recommend following my recipe as closely as possible for the best results but there are a few changes you can make to put your own spin on it:
Switch the alcohol for apple juice, although it won't be as tasty and obviously won't be boozy if you do this
- Use any combination of dried fruits in any quantities as long as you keep the total amount the same. Dried apricots and dates are a great addition.
- Skip the rosemary
- Omit the nuts to make it nut-free
- Add any other nuts instead of almonds. Walnuts or pecans would work well
- Add some lime zest instead of oranges and lemons or as well as
- Use port, brandy, rum or sherry. A combination of port and rum is nice
Storing mincemeat
Store freshly made jars of vegan mincemeat in the fridge for up to 4 weeks.
You can store it for up to a year though and it gets better and better with time. I always make extra and stash it away for Christmas the next year because it ends up tasting amazing. Note, only store it for extended periods if you used the alcohol. Alcohol acts as a preservative. If you use apple juice you will need to use it within 4 weeks or freeze it.
To store for up to a year (I've even stored it for 2 years with no problems) you will need to sterilize the jars.
How to sterilize jars - Wash the jars in very hot soapy water, rinse them in hot water to be sure any soap residue is gone, then place on a metal baking tray in a 350°F (175 °C) oven for 10 minutes. Remove them from the oven and fill the jars with the mincemeat immediately while they are still hot, being careful not to burn yourself. Seal tightly with a lid. Store in a cool dark place like the basement, under the stairs cupboard, or back of the closet, or the back of a cupboard where it won't be disturbed.
To freeze - Mincemeat can also be frozen for up to 6 months in an airtight container or freezer bag. Be sure to cool it completely first. If you want to keep if for a long time though I highly recommend keeping it in sterilized jars in a dark place over freezing because that way the flavour gets better and better. If you freeze it the mincemeat will be preserved but it won't get better. Defrost mincemeat in the fridge overnight.
Success Tips
- Don't skip warming the fruit mixture in the oven. It really intensifies the flavour!
- Be sure to sterilize the jars or to freeze if keeping for more than 4 weeks
- 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!
How to use vegan mincemeat
Mincemeat is a really versatile addition to your Christmas menu.
Here are some ways to use it:
- The obvious way to use my Vegan Mincemeat is in Vegan Mince Pies.
- You can also use it in my Festive Mincemeat Tart
- In my Vegan Christmas Shortbread
- It makes a lovely addition to muffins and other baked goods
- Use it as an alternative to jam in thumbprint cookies, or as an alternative to dates in date squares.
- Add a layer to my Baked New York Cheesecake for a festive dessert.
- You can also use it to make a speedy Christmas cake or pudding
- Stuff baked apples with it
- Add to apple pie or strudel filling
- with vegan custard
- Warmed it and use to top pancakes, waffles or dairy-free vanilla ice-cream
How to gift
Jars of vegan mincemeat make a great festive gift. I recommend sterilizing the jars as per my instructions above if you are gifting it though, 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. Maybe add a pretty tag and a print out of my vegan mince pies recipe.
WARNING: Please bear in mind that this recipe contains a substantial amount of alcohol. As such it is not suitable for children. Although the alcohol content in a single portion of it probably isn't too much, please take it into consideration if you are going to be driving, operating heavy machinery, carrying out any other important tasks or eating a lot if it all in one go! If gifting be sure to let the recipient know.
Recipe FAQs
Yes. Use apple juice instead but be sure to read my recommendations for storage if you do.
For more Christmas inspiration, check out Vegan Christmas Dinner Menu, Shopping List and Timeline. I have planned the entire meal for you down to the tiniest detail!
Recipe
Vegan Mincemeat
Author:WATCH HOW TO MAKE IT
Ingredients
- 300g / 2 slightly heaped cups raisins , (see recipe notes regarding substitutions for the dried fruits listed)
- 160g / 1 slightly rounded cup currants
- 140g / 1 slightly rounded cup dried cranberries
- 100g / ½ cup dried blueberries
- 80g / ½ cup dried cherries
- 80g / ½ cup dried figs , chopped
- 140g / 1 cup slivered almonds , (you can omit to make the recipe nut free)
- 2 lemons zest and juice
- 2 oranges zest and juice
- 1 large apple , grated
- 225g / 1½ cup coconut sugar or brown sugar
- 3 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons fresh rosemary chopped finely
- 375mls / 1.5 cups port , brandy, rum or sherry can be used instead but I think port give the best rich flavour. For an alcohol free version sub the port for 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 tin foil or a lid and place in the oven. Leave to warm in the oven for 90 minutes.
- Remove from the oven and allow to cool.
- Add the port and stir really well.
- Transfer the mixture into clean jars. Be sure to sterilize them if you will be storing for an extended period. See recipe notes below for how to sterilize.
NOTES
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NUTRITION
This recipe was originally published on December 8th, 2016. I've updated it with some new information and am now republishing it for you. I hope you enjoy it. Thank you for following A Virtual Vegan!
Tracy says
I have now made this twice, with and without the alcohol. Very different end results, both fabulous! I love this super easy recipe!
Melanie McDonald says
Thank you, Tracy. I'm really pleased you're enjoying the recipe!
Janel Rakow says
Can you tell me please, should the jars be filled to the top?
Melanie McDonald says
I fill them to about 1/4 inch from the top. Hope that helps!
Pax Well says
Just made it - had different dried fruit & added mixed peel , only used half the alcohol (brandy) and its absolutely fabulous - thank you so much for a fat free version. It won't last 4 weeks though - will make more next next time as cautiously used half measures!
Susan says
Hello! I’ve just found your recipe and am excited to make it. Sounds delicious! I’m just wondering, would it work to boil the port/brandy etc. to eliminate the alcohol (adding enough to maintain the volume)? I realize the alcohol works as a preservative, but will be using the mincemeat right away, so don’t need to save it. I’m hoping to add the flavour of the port, without adding the alcohol. Thank you!
Melanie McDonald says
Mincemeat is usually cooked in whatever you use it in (mince pies for instance) so there's no need. That's why it isn't cooked in the mincemeat when you make it, otherwise it would be cooked twice and you'd lose the lovely flavors. Hope that helps!
Susan says
It does, thank you!
Lisa Andree says
Made this yesterday & followed your recipe exactly. WOW!!! The filling is so rich & delicious that it may not make to the pie/tart phase :) Thank you for this great recipe!
Melanie McDonald says
Love that Lisa! So pleased you're enjoying it!
Pauline says
Is the apple peeled before grating it?
I think yes but would like confirmation pls
Melanie McDonald says
No you don't need to peel it.
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 unless there's a problem with your oven or you accidentally had the oven set higher. That temperature is only enough to keep food warm.
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?
Melanie McDonald says
The recipe makes 6 cups of mincemeat.
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 needs time for the dried fruit to absorb the liquid. It isn't something you can use right away. Jar it up and leave it for a good few days then it will be fine. It's better if left for a few weeks though.
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.