Vegan mincemeat

Vegan mincemeat

Enjoy our vegan version of mincemeat for your Christmas recipes. If you prefer a non-alcoholic version, try swapping the brandy for orange juice
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 3 persons



  1. Step 1

    Mix the sultanas, currants, cranberries, candied peel, lemon zest and juice, the suet, sugar, mixed spiced and grated apple together in a saucepan. Stir over a low heat for 5-10 mins, or until the suet and sugar have melted together.
  2. Step 2

    Remove the pan from the heat and stir in the brandy or orange juice. Pack the mincemeat into sterilised jars (find out how to sterilise jars). Leave to mature in a cool, dry place for at least two weeks – the liquid will thicken as the mincemeat matures. Will keep in the fridge for six months.