Go Back Email Link
–+ servings
Mincemeat Recipe without Meat in a dish
Print

Mincemeat Recipe Without Meat

Homemade vegetarian mincemeat recipe with dried fruit, apples, sugar, and warm spices. Use as a pie filling for mince pies, or in place of jams in baking. Recipes yields 5.5 cups.
Course Dessert, Jams/Spreads
Cuisine American, English
Diet Vegan, Vegetarian
Keyword Christmas Recipes, Homemade Pie Filling, Mince Pies, Mincemeat
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 44
Calories 84kcal
Author Emma J. Watling

Equipment

  • Food Processor
  • Large skillet or non-stick Pan

Ingredients

  • 2 medium sweet or sweet-tart apples Braeburn, Gala, Honeycrisp, etc.
  • 1 medium Granny Smith apple
  • 1⅔ cups dried currants, packed = 8 ounces
  • 1⅓ cups raisin medley, packed = 8 ounces
  • 2/3 cup prunes, packed = 4 ounces
  • 2/3 cup dried tart cherries, packed = 4 ounces
  • 1½ cups brown sugar, packed
  • 1 cup apple cider or juice = 8 ounces
  • 1 Tablespoon apple cider vinegar
  • 1 medium lemon
  • 4 Tablespoons unsalted butter, cubed or shortening for vegan
  • 1½ teaspoons ground cinnamon see below for substitutes
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon clove
  • 1/4 teaspoon allspice
  • 2 Tablespoons brandy
  • 2 Tablespoons rum or whiskey, brandy, or Port

Instructions

Prep:

  • Peel and roughly chop the apples. Add them to a food processor and process in intervals until minced (some larger pieces are okay). Add minced apple to a large pan and set aside.
  • Wipe out the food processor and add in all of the dried fruits (currants, raisins, prunes and cherries). Process to roughly chop the mixture. Set aside.

Cook the mincemeat:

  • To the pan with the apples: stir in the brown sugar, apple cider, and vinegar. Zest in the lemon and add in all of the lemon juice.
  • Over medium heat, bring mixture to a boil (about 10 minutes). Simmer, stirring often, until sugar is dissolved, apples break down, and mixture reduces slightly, about 5 minutes.
  • Add in the butter, spice mixture, and dried fruits. Stir well to combine.
  • Turn heat to medium-low and simmer mixture, stirring occasionally, until it is thickened and glossy, about 5 minutes.
  • Remove mincemeat from heat and let cool in the pan for 10 minutes, then stir in the brandy and rum.

Storage:

  • Let mincemeat cool completely before using or storing. It can be used right away, or for best results, refrigerate in an airtight jar overnight.

Notes

Mincemeat can be stored in the fridge up to 3 months, or can be frozen 6 to 12 months. This recipe is not designed for canning.
  • Substitute 1 rounded Tablespoon of Pumpkin Pie spice for the spice mixture (or use UK Mixed Spice, if you have it)
  • If you prefer an alcohol free mincemeat: add the brandy and rum while cooking (to cook off the alcohol) or use an additional 2 ounces of apple cider instead.

Nutrition

Serving: 2Tablespoons | Calories: 84kcal