Christmas Mincemeat Without the Meat
Get into the festive spirit with this sumptuous recipe for *Christmas Mincemeat Without the Meat*, a plant-based twist on the holiday classic that's bursting with fruity goodness and warming spices. Made with a medley of raisins, currants, dried cranberries, and apricots, this rich and aromatic mixture is elevated by citrusy notes from fresh orange and lemon zest, while a touch of brandy (or orange juice for an alcohol-free version) adds a luxurious depth of flavor. The addition of vegetarian suet or grated vegan butter ensures a perfectly moist texture, making it ideal for filling mince pies or spreading holiday joy in pastries and desserts. With just 20 minutes of prep time and a long shelf life, this make-ahead treat is the ultimate addition to your Christmas baking repertoire. Perfect for vegans, vegetarians, or anyone seeking a traditional yet meatless option, this recipe is sure to make your holiday season even merrier!
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Recipe Information
Ingredients
- 200 grams Raisins
- 200 grams Currants
- 100 grams Dried cranberries
- 100 grams Chopped dried apricots
- 75 grams Candied peel
- 1 medium Grated apple (e.g., Bramley or Granny Smith)
- 150 grams Dark brown sugar
- 1 large Zest and juice of orange
- 1 large Zest and juice of lemon
- 100 grams Vegetarian suet (or grated vegan butter)
- 50 grams Almonds, chopped
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cloves
- 1 teaspoon Mixed spice
- 100 milliliters Brandy (optional, can substitute with orange juice)
Instructions
In a large bowl, combine the raisins, currants, dried cranberries, chopped dried apricots, and candied peel.
Grate the apple and add it to the bowl along with the dark brown sugar, orange zest and juice, and lemon zest and juice. Mix well to coat the fruits.
Add the vegetarian suet (or grated vegan butter), chopped almonds, ground cinnamon, ground nutmeg, ground cloves, and mixed spice to the mixture. Stir thoroughly to evenly distribute the flavors.
Pour in the brandy (or orange juice) and mix again until everything is well combined.
Transfer the mixture to a large, heavy-bottomed saucepan or a Dutch oven. Cook over low heat, stirring occasionally, for about 90 minutes. The liquid should reduce, and the mincemeat will become glossy and aromatic.
Remove the saucepan from the heat and allow the mixture to cool completely.
Once cooled, spoon the mincemeat into sterilized jars, pressing down to remove any air pockets and sealing tightly with lids.
Store in a cool, dark place for at least 2 weeks to allow the flavors to develop fully. Mincemeat can be stored for up to 6 months if sealed properly.
Use the mincemeat as a filling for mince pies, pastries, or even as a topping for desserts during the holiday season.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 59.9 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 525 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
