Vegan Traditional Mincemeat
This Vegan Traditional Mincemeat recipe is the perfect plant-based twist on the classic holiday favorite, bursting with festive flavors that everyone can enjoy. Featuring an assortment of dried fruits—like raisins, currants, cranberries, and apricots—combined with zesty citrus, warming spices, and a hint of brandy for optional indulgence, this recipe delivers the quintessential depth and richness of traditional mincemeat without any animal products. Coconut oil and almond flour add a subtle, nutty undertone while keeping the recipe dairy-free and gluten-friendly. With quick prep and minimal cook time, this easy-to-make mincemeat is ideal for filling mince pies, tartlets, or even as a topping for desserts. Stored in sterilized jars, it only gets better with time, enhancing your holiday celebrations with every bite! Perfect for vegan Christmas recipes, dairy-free holiday treats, and homemade gifts alike.
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Recipe Information
Ingredients
- 200 grams Raisins
- 150 grams Currants
- 150 grams Dried Cranberries
- 100 grams Dried Apricots
- 100 grams Mixed Peel
- 1 large Grated Apple
- 125 grams Brown Sugar
- 50 grams Almond Flour
- 75 grams Coconut Oil
- 1 large Zest of Orange
- 1 large Zest of Lemon
- 100 ml Orange Juice
- 50 ml Lemon Juice
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Allspice
- 0.5 teaspoon Cloves (ground)
- 75 ml Brandy (optional)
Instructions
Finely chop the dried apricots into small pieces and place them in a large mixing bowl.
Add the raisins, currants, dried cranberries, and mixed peel to the bowl.
Grate the apple and zest the orange and lemon, then combine them with the dried fruits.
Add the brown sugar, almond flour, cinnamon, nutmeg, allspice, and cloves to the bowl and mix thoroughly.
Melt the coconut oil in a small saucepan over low heat until fully liquid, then pour it over the fruit mixture.
Juice the orange and lemon, then pour the juices into the mixing bowl along with the melted coconut oil.
Stir the mixture until all the ingredients are evenly coated and well combined.
Transfer the mixture to a large saucepan and gently heat over low-medium heat for about 15-20 minutes, stirring occasionally, until the fruits are softened and the flavors meld together.
If using brandy, pour it into the saucepan in the last few minutes of cooking and stir well to combine.
Allow the mincemeat to cool completely, then transfer it into sterilized jars for storage.
Seal the jars tightly and store the mincemeat in the fridge. For the best flavor, let it sit for at least a week before using.
Nutrition Facts
Calories |
3954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 732.0 g | 266% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 604.0 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 690 mg | 53% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4672 mg | 99% | |
*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.
