homemade vegan mincemeat

Homemade Vegan Mincemeat

Looking for the BEST homemade vegan mincemeat recipe ever? Look no further! My mincemeat delivers all the cosy flavours and delights of Christmas!

homemade vegan mincemeat

Time to get festive

So I know it’s really early for some to be thinking of Christmas, but I actually find myself making my homemade mincemeat as early as September. This allows all those delicious flavours (not to mention the alcohol!) to infuse and create just the most amazing mincemeat in time for Christmas.

Unlike when making a traditional Christmas cake, I don’t ‘feed’ my mincemeat. I just make it in advance, then seal it in my jars and leave it to mature for a couple of months before cracking (not literally!) it open and indulging in the beautiful festive delights that mincemeat can be used in! The most obvious one is mince pies, but I’ve used them in cupcakes and even full-sized mince pie tarts too. Yum!

homemade vegan mincemeat recipe

How to make my homemade vegan mincemeat

Making this homemade mincemeat couldn’t be easier. Simply core and chop up your apples into small chunks (I leave the skin on), then mix in a large ovenproof dish with the nuts, dried fruit, mixed peel, fresh fruit, veggie suet, sugar and spices and pop in your oven for an hour or so. I stir mine a couple of times during baking to ensure an even mix of all the spices, sugar and fat as it melts and cooks. Then leave aside to cool to a warm temperature before adding in your alcohol and stir through. Once mixed in, decant into your jars, seal tightly shut and you’re done!

homemade mincemeat ingredients
making mincemeat
vegan mincemeat

A little word of warning though: this stuff is incredible and smells EXACTLY like Christmas. The aromas of this will spread through your whole home whilst in the oven! I mean, being a big kid at heart, I don’t mind this fact at all, but if you share your home with someone who insists on keeping Christmas only for December… well, you might want to add in an extra shot of tipple just to appease them! 😘

And whilst you’re in the Christmas mood, don’t forget to check out my gingerbread fudge and my cranberry and orange shortbread for extra festive bakes.

Happy Christmas prep, my friends! Enjoy! 😊

homemade mincemeat recipe

Recommended equipment and ingredients I used *

Large bowlVegetable suet
SpatulaStorage jar
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Homemade Vegan Mincemeat

0 from 0 votes
Recipe by movers and bakers Course: DessertCuisine: BritishDifficulty: Easy
Prep time

10

minutes
Cooking time

1

hour 
Total time

1

hour 

40

minutes

The only recipe you will ever need for the best homemade vegan mincemeat.

Ingredients

  • 225 g (about 2 medium-sized) Bramley apples, cored and chopped into small pieces (I leave the skin on)

  • 50 g (½ cup) almonds, chopped

  • 50 g (¼ cup+1 tbsp) cranberries

  • 120 g (¾ cup+1 tbsp) currants

  • 300 g (2 cups+1 tbsp) mixed fruit

  • 100 g (1⅓ cups) mixed peel

  • 80 g (⅔ cup) vegetable suet

  • 175 g (¾ cup+2 tbsp) dark brown sugar

  • 7 tsp mixed spice

  • 2 tsp ground cinnamon

  • ½ tsp ground nutmeg

  • 1 large orange, zest and juice

  • 1 large lemon, zest and juice

  • 4-6 tbsp brandy

  • 4-6 tbsp port

Directions

  • Preheat your oven to 140C/280F. Mix all your ingredients, except the alcohol, together in a large oven-proof bowl or baking dish. Place in the oven and leave to melt and mix together, stirring every 15-20 minutes, until suet has melted, sugar dissolved and apples softened to your liking. The last can take anywhere from 40-90 minutes, depending on how soft you want your apples to be.
  • Carefully remove from the oven and leave to cool in the oven dish, stirring occasionally, until your mixture has reached a warm room temperature. Tip in 4tbsp each of port and brandy and stir through. Taste, and add in more of either (or both!) to suit your tastes. Leave out for a further 20 minutes or so, stirring every 5 minutes, so the mincemeat is coated evenly in the alcohol and cooling liquids.
  • Decant your mincemeat mixture into a large sealable jar, and leave for ideally a couple of weeks for flavours to absorb before using. Can be used immediately if you wish, but nicer if flavours are left to deepen. Enjoy!

Recipe Video

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