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:

  • 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)