Best Christmas Mincemeat Without The Meat Recipes

VEGAN MINCEMEAT

Vegan Mincemeat image

Festive, rich & fruity Christmas Vegan Mincemeat steeped in boozy deliciousness! If you're looking for a mincemeat without suet recipe then I've got you covered! This is a Christmas staple that is really easy to make & can be used in all of your festive baking. It's also perfect for gifting.

Provided by Melanie McDonald

Time 1h45m

Number Of Ingredients 16

Ingredients

300g / 2 slightly heaped cups raisins (, (see recipe notes regarding substitutions for the dried fruits listed))
160g / 1 slightly rounded cup currants
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 or brown sugar
3 teaspoons ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 teaspoons fresh rosemary chopped finely
375mls / 1.5 cups port

Steps:

Set oven to 200°F (93 °C)
Put all of the ingredients except the port in a large ovenproof bowl or casserole and mix together well.
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 the mixture into clean jars. Be sure to sterilize them if you will be storing for an extended period. See recipe notes below for how to sterilize.

Nutrition Facts : ServingSize 4 tablespoons, Calories 163 kcal, Carbohydrate 31 g, Protein 1 g, Fat 3 g, Sodium 8 mg, Fiber 2 g, Sugar 25 g

BEST CHRISTMAS MINCEMEAT RECIPE WITHOUT SUET

BEST Christmas Mincemeat Recipe Without Suet image

Extra fruity, boozy mincemeat. Made without suet, it's optional dairy free and Vegan and can also be made nut free too. (Makes about 4 standard jars)

Provided by Gluten Free Alchemist - Kate Dowse

Categories Christmas Sweet Treats Tea Time

Time 40m

Number Of Ingredients 18

Ingredients

60 g dried apple cubes (I used freeze-dried)
110 ml apple juice
200 g sultanas (I used Turkish)
175 g raisins (Flame Raisins are extra juicy)
175 g dried apricots (cut into small pieces)
150 g glacé Morello cherries (cut into small pieces)
150 g dried cranberries
50 g dried blueberries
40 g flaked almonds
40 g slivered or standard chopped raw pistachios
50 g crystallised ginger (cut into small pieces)
125 g unsalted butter (or dairy free alternative)
100 g dark brown sugar
100 g coconut palm sugar (or additional brown sugar)
1½ tsp ground cinnamon
2 tsp ginger
1 orange (finely grated zest and juice)
200 ml/g Calvados Apple Brandy (or alternative tipple of choice (see NOTES below for alcohol-free advice))

Steps:

Wash your jam jars in warm soapy water and rinse thoroughly.
Place on a baking tray and put into a cold oven.
Turn the oven on and set to 150 C/300 F/Gas 2.
Once the oven has come to temperature, leave for a further 15 to 20 minutes.
Turn the oven off and leave the door closed until you have finished making the mincemeat and are ready to fill the jars.
In a bowl, mix the dried apple cubes with the apple juice and leave to soak while you weigh the rest of the ingredients.
Put all of the other ingredients (except the Calvados) in a large saucepan and lastly add the soaked apple.
Stir all the ingredients together over a low heat until the butter has melted and the sugars have dissolved.
Gently cook the mixture for about 10 minutes on a low simmer, stirring frequently.
Turn off the heat and set aside to cool slightly.
Stir the alcohol into the mincemeat while still hot (but not boiling).
Remove the jars from the oven and pack the mincemeat into them, sealing the jars immediately with the lids.
Leave to cool and store in a dark cool place. The mincemeat will mature over a couple of weeks, but is totally delicious if used sooner too.

Nutrition Facts : Calories 140 kcal, Carbohydrate 24.9 g, Protein 1 g, Fat 3.7 g, SaturatedFat 1.7 g, Cholesterol 6.7 mg, Sodium 10.4 mg, Fiber 1.7 g, Sugar 16.7 g, ServingSize 1 serving

CHRISTMAS MINCEMEAT - WITHOUT THE MEAT!

Christmas Mincemeat - Without the Meat! image

A classic from Mrs Beeton's. This is the more usual recipe found in the UK. Because I prefer it, I leave out the suet - which makes it vegetarian - and add more brandy if it is too dry.

Provided by Sherrie-pie

Categories Christmas

Time P2D

Yield 1 7/8 kg

Number Of Ingredients 13

Ingredients

200 g cut mixed peel
200 g seedless raisins
25 g preserved gingerroot
200 g cooking apples
200 g shredded suet
200 g sultanas
200 g currants
200 g soft brown sugar
50 g chopped blanched almonds
1 pinch mixed spice (ground ginger, ground cinnamon)
2 lemons, juice and zest of, grated
1 orange, juice and rind of
150 ml brandy or 150 ml rum

Steps:

Mince of chop finely the peel, raisins and ginger.
Peel, core and grate the apples.
Combine all the ingredients thoroughly in a large basin.
Leave, covered for 2 days in a cool place, stirring occasionally.
This prevents fermentation later.
Pot, cover and label.
Store in a cool dry place.

Nutrition Facts : Calories 2952.5, Fat 120.2, SaturatedFat 59.5, Cholesterol 75.5, Sodium 116.5, Carbohydrate 407.7, Fiber 25.5, Sugar 323.9, Protein 20.9