Mince Pie Filling Meatless
Capture the magic of the holiday season with this Meatless Mince Pie Filling, a rich and indulgent vegetarian alternative to the traditional recipe. Bursting with festive flavors, this filling combines plump raisins, sultanas, currants, and a sweet medley of candied peel with the warm zest of orange and lemon. Finely grated granny smith apple adds a subtle tartness, while warming spices like mixed spice, cinnamon, and freshly grated nutmeg bring an aromatic depth to every bite. A splash of brandy (or orange juice) enhances the luxurious texture, and gently heating the mixture allows the flavors to beautifully meld together. Perfectly preserved in sterilized jars, this homemade recipe is ideal for festive gifting, or as the star ingredient in your mince pies, tarts, or festive desserts. Make it ahead of time to let the flavors mature for a truly unforgettable holiday treat!
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Recipe Information
Ingredients
- 150 g raisins
- 150 g sultanas
- 150 g currants
- 100 g candied peel, finely chopped
- 1 large granny smith apple, peeled and grated
- 150 g dark brown sugar
- 100 g vegetarian suet or grated butter
- 1 zest of orange
- 1 juice of orange
- 1 zest of lemon
- 1 juice of lemon
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 0.5 tsp nutmeg, freshly grated
- 4 tbsp brandy or orange juice (optional)
Instructions
In a large mixing bowl, combine the raisins, sultanas, currants, and candied peel.
Add the grated apple, dark brown sugar, and vegetarian suet (or grated butter) to the bowl. Mix well to coat the dried fruits evenly.
Stir in the orange zest, orange juice, lemon zest, and lemon juice. Mix thoroughly to combine all the flavors.
Sprinkle in the mixed spice, ground cinnamon, and freshly grated nutmeg. Stir until the spices are evenly distributed throughout the mixture.
If using, pour the brandy or orange juice into the bowl. Stir well so the liquid is fully incorporated.
Transfer the mixture into a large saucepan and heat gently over low-medium heat for about 10 minutes, stirring occasionally. Do not allow it to boil—you're just warming the mixture to help the flavors meld.
Remove the saucepan from the heat and let the filling cool completely.
Spoon the cooled mixture into sterilized jars, pressing down gently to remove air pockets. Seal with lids.
Store the jars in a cool, dark place for at least a week before using to allow the flavors to mature. Your meatless mince pie filling will keep for up to 6 months sealed in sterilized jars. Once opened, refrigerate and use within 2 weeks.
Nutrition Facts
Calories |
3510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 642.5 g | 234% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 537.4 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4405 mg | 94% | |
*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.
