Festive, rich & fruity Vegan Christmas Mincemeat steeped in boozy deliciousness! A Christmas staple that is really easy to make & can be used in all sorts of ways. It’s also perfect for gifting.
Here are some ways to use it:
- The obvious way to use Vegan Mincemeat is in Vegan Mince Pies.
- You can also use it in my Festive Mincemeat Tart.
- It makes a lovely addition to muffins and other baked goods too.
- Use it as an alternative to jam in thumbprint cookies, or as an alternative to dates in date squares.
- Add a layer to my Baked Cheesecake for a festive dessert.
- You can also use it to make a speedy Christmas cake or pudding.
- Stuff baked apples with it
- Add to apple pie or strudel fillings
- Warmed it and use to top pancakes, waffles or vanilla ice-cream
- And make it to gift.
Ingredients
- 300g | 2 slightly heaped cupsraisins
- 160g | 1 slightly rounded cupcurrants
- 140g | 1 slightly rounded cup dried cranberries
- 100g | ½ cup dried blueberries
- 80g | ½ cup dried cherries
- 80g | ½ cup dried figs , chopped
- 140g | 1 cup slivered almonds , (you can omit to make the recipe nut free)
- 2 lemons zest and juice
- 2 oranges zest and juice
- 1 large apple grated
- 225g | 1½ cup coconut sugar (any granulated sugar can be subbed)
- 3 teaspoons ground all spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons rosemary chopped finely
- 375mls | 1.5 cups port , (for an alcohol free version sub the port for unsweetened apple juice)
Instructions
- Preheat the oven to 200°F
- Mix all ingredients except the port in a large oven proof bowl or casserole. Cover tightly with tin foil or a lid and place in the oven.
- Leave to warm in the oven for 90 minutes.
- Remove from the oven and allow to cool.
- Add the port and stir really well.
- Transfer into clean jars (see recipe notes below)
