This fruity vegetarian mincemeat contains no suet, is quick and easy to make and will add a touch of luxury to your mince pies. Making your own vegetarian mincemeat for mince pies is likely to be easier than you may have expected. Simply place the ingredients in a pan, heat for around 10 minutes and then stir in the brandy once it has cooled. What could be easier!
But why make your own mincemeat? Firstly, homemade mincemeat will most definitely add a touch of luxury to your mince pies. I'm sure that once you have tried homemade mincemeat you are unlikely to return to using the ready made mass produced equivalent. Secondly, by making your own vegetarian mincemeat you will know exactly what is inside each one of your mince pies. They will contain real ingredients with no additives and you can be sure they are truly vegetarian too. Traditionally, mincemeat is made using suet but this recipe uses butter which I find adds more to the flavour than if vegetable suet were used. The quantities in this vegetarian mincemeat recipe are sufficient to make approximately 1.5 kg mincemeat.
- 2 apples
- Zest of 2 oranges
- Zest and juice of 1 lemon
- 400g dried fruit such as sultanas or currants
- 300g golden raisins
- 2 teaspoons ground mixed spice or pumpkin spice
- 1 teaspoon ground cinnamon
- 200g soft brown sugar
- 75g butter
- 120ml brandy
Equipment needed to make vegetarian mincemeat for mince pies
- Chopping board
- Sharp knife
- Apple corer (optional)
- Large pan
- Kitchen scales
- Measuring jug
- Zester or grater
- Juicer (optional)
- Long handled spoon
How to make vegetarian mincemeat for mince pies
Peel and core the apples and finely dice.
Place the diced apples in the pan. Add the orange zest, lemon zest, lemon juice, dried fruit, spices, brown sugar and butter in the pan.
Heat over a low heat until the butter has melted, stirring regularly. This may take around ten minutes or so. Stir the mixture well to ensure all the ingredients are mixed together and coated with the melted butter. Set aside to cool.
When the mixture has cooled stir in around 120ml brandy.
The mincemeat is now ready to to be used.
- If you plan to use the mincemeat within a few days it can be covered and stored in the fridge until ready to use. If you plan to keep it for longer, the mincemeat should be stored in sterilised jars. So long as the jars have been thoroughly cleaned and sterilised the mincemeat can be stored for several months. If the mincemeat becomes dry then simply stir in a little brandy until it is the right consistency again.
- If you plan to use the mincemeat for mince pies the mince pies can be made in bulk and stored in the freezer. Simply defrost when needed on a plate at room temperature, or, pop in the microwave or in the oven on a low setting (but be careful not to overheat the mincemeat as it can easily become very hot).
- Mincemeat isn't only for mince pies, try mixing it with an equal quantity of stewed apples to use as a filling for pies, crumbles or strudel.
- Homemade mincemeat also makes a great gift during the festive period. Your friends or family are sure to appreciate a homemade gift, especially one which is not only useful but delicious too!
Homemade Christmas cake is far better than any mass produced equivalent I have tried. It can be prepared either months ahead or immediately before Christmas and will still be perfect.
Why not make gingerbread biscuits to enjoy over the holiday period? They are bound to be a hit with children and adults alike.
- 2 apples
- 2 orange zest
- 1 lemon zest and juice
- 400 g dried fruit (sultanas, currants, etc)
- 300 g golden raisins
- 2 teaspoon ground mixed spice
- 1 teaspoon ground cinnamon
- 200 g soft brown sugar
- 75 g butter
- 120 ml brandy
- Peel and core the apples and finely dice.
- Juice and zest the lemon and zest the oranges.
- Place the diced apples in a large pan. Add the orange zest, lemon zest, lemon juice, dried fruit, spices, brown sugar and butter.
- Heat over a low heat until the butter has melted, stirring regularly so that the dried fruit is all coated in the melted butter and everything is evenly mixed.
- Set aside to cool.
- Stir in the brandy.
- Store in the fridge for a few days or transfer to sterilised jars if you wish to keep any longer.