Making my own mince pies is one of my favourite pre-Christmas activities. The smell is quintessentially Christmas for me. And making your own vegan mincemeat takes your mince pies to a whole new level!
And no it doesn’t contain any meat! It’s a sweet pie filling!
My vegan mincemeat is gently spiced and full of fruit. And there is no suet or preservatives in there either. It’s a breeze to make and you can jar it up and it will keep for months!
Is homemade vegan mincemeat easy to make?
Absolutely. It’s not difficult to make at all, you just need to give yourself a bit of time to let the flavours develop before you use it. In fact, if you are organised you can make it months in advance. I’m usually not that prepared! I usually make mine in November in time for using in December.
What is actually in mincemeat?
It’s a blend of dried fruits cooked with suet, spices and sugar which are mixed together. They are then preserved in jars so you can use in pies over the festive season. I don’t use suet in my version and as well as using dried fruits I use fresh fruits as well.
The reason it has meat in the title is that traditionally, mincemeat did contain meat! By combining it with the fruits and sugars, it was a way to keep the meat preserved. These days it’s a sweet preserve and very traditional in the UK to serve in pies around Christmas time.
How long does mincemeat last for?
If you don’t open the sterilised jar, the vegan mincemeat will store for up to 6 months. Once you have opened it, store in the fridge and it will keep for about a month.
How do you sterilise jars?
To sterilise your jars, wash well and rinse fully. Put the jar and the lid in the oven on a low heat for 30 mins. Remove, allow to cool slightly and use as soon as possible.
What are the other ways you can use this vegan mincemeat?
Obviously, the most traditional way is to have it encased in pastry. However, you can also add it to cake batter and to pancakes to make festive cakes and bakes. You can also mix it with some apples and make apple and mincemeat crumble.
It’s amazing as a topping for things like porridges and rice puddings. I’ve also been known to add it to yoghurt or chia puddings. Honestly the options are endless!
The ingredients you’ll need to make your own mincemeat:
- Mixed dried fruit
- Apple
- Pear
- Orange
- Coconut sugar
- Ground mixed spice
- Spiced rum or Cointreau (or use can sub for more orange juice)
Mixed Dried Fruit
I use a combination of raisins, currants, sultanas and cranberries in my mincemeat. However, you can use whichever dried fruit you like. Traditionally, the base is currants and raisins and then add in a few extras. Good options are mixed peel and dried cherries. Just keep the quantities the same.
Apples and Pears
Using the grated apple and pear bulks out the mincemeat without using even more dried fruit. It also gives it a great taste and texture. You can use any apple or pear you have. I used a Braeburn apple and a conference pear for mine.
Orange
Adding both the juice and the zest of the orange really elevates the flavour of the mincemeat. If you don’t have oranges, you can substitute for a couple of satsumas or you can use lemon juice if you want it more tart.
Coconut Sugar
I prefer to use this as it’s a less refined sweetener, but you could also use soft brown sugar. Coconut sugar contains small amounts of minerals such as iron, zinc, and calcium, making it a ‘slightly’ more nutritious choice for sweetening recipes.
Rum or Cointreau
You can use either of these. The Cointreau adds a more orangey flavour, but a spiced rum can work really well too. If you would prefer, you can replace with the same amount of orange or apple juice.
Storage and Shelf Life
The mincemeat will store in a sterilised jar for up to 6 months unopened. Once open, store in the fridge for about a month.
Recipe Tips for vegan mincemeat
Sterilise your jars: Ensure that your jars are thoroughly sterilised before filling them. This prevents contamination and extends the shelf life of your mincemeat. To sterilise, wash the jars in hot soapy water, rinse, and then heat them in an oven at 100°C for 30 minutes.
Customise the spices: I like to use Ground Mixed Spice (this is similar to Pumpkin spice in the US) as it includes cinnamon, nutmeg, and cloves. However, feel free to tweak the spices to suit your preferences. Add just cinnamon, if preferred, for example.
Let it rest: Once made, allow your mincemeat to rest for at least a day before using it. This allows the flavours to mix together, creating a richer and more complex taste. Ideally, leave it for 5-6 days – but it will smell that nice you’ll want to use it straightaway!
Alcohol-free option: If you would prefer, substitute the alcohol with orange juice or apple juice.
If you liked this recipe, why not try these other festive recipes:
Vegan Mincemeat
Ingredients
- 400 g mixed dried fruit I used raisins, currants, sultanas and cranberries (2 cups)
- Zest & juice of an orange
- 90 g coconut sugar (½ cup)
- 1 apple
- 1 pear
- 1½ tsp ground mixed spice (pumpkin spice)
- 5 tbsp spiced rum or cointreau
Instructions
- Zest and juice the orange and add to a large pan with the dried fruit and sugar. Gently warm until the sugar has melted.
- Grate the apple and pear and add to the pan with the spices and alcohol. Mix well and spoon into sterilised jars. Seal and allow to cool.
Notes
- This will fill 2 x 500ml jars.
- The recipe will fill at least 30 mince pies.
- If you would rather make this non-alcoholic, you can use orange or apple juice instead.
- The mincemeat will store in a sterilised jar for up to 6 months unopened. Once open, store in the fridge for about a month.
- Try to make at least 4-5 days before you want to use it. The flavours really develop over time. If you can’t wait that long – try to leave overnight at least.
- To sterilise your jars, wash well and rinse fully. Put in the oven on a low heat for 30 mins.
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