It’s not Christmas without a good old mince pie! Mince pies are an absolute must when it comes to those festive feelings in my household. Usually, I just head down to the nearest supermarket to get my mincemeat, but this year I decided to make my own for a change. I’ve been INVESTING in homemade this year and so far everything I’ve made has been even more delicious than it would have been shop-bought. This Vegan Spiced Mincemeat is jam-packed full of winter fruits, cozy festive spices, and a good helping of holiday spirits (figuratively and literally). Super simple and so delicious, this recipe is also 100% vegan, so you don’t have to worry about a thing! Without further ado, let’s dig in!
- 200g raisins
- 200g dried currants
- 100g vegan suet
- 170g dark brown sugar
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 lemon, zest and juice
- 1 orange, zest and juice
- 75ml dark rum
- 75ml brandy
- In a large saucepan, combine all of the ingredients except for the vegan suet. Heat the ingredients over a medium-high heat, stirring constantly, until the ingredients form a jam consistency, and the mixture is gently bubbling.
- Remove the pan from the heat and leave it to cool for a couple of minutes. Add in the vegan suet and stir until it is evenly distributed.
- Transfer the mincemeat into hot, sterilised jars, and add the lids to seal. Leave the jars to stand, cool, and seal for 24 hours, then store in a dark, cool, and dry place until ready to use. Once the jars are opened, consume the mincemeat within 5 days.
And there you have it! An extremely simple, super delicious vegan mincemeat recipe, stored up and ready to use for whenever you need it! Check out our recipe for Vegan Spiced Mince Pie Cookies for another way to enjoy this traditional treat! If you make this Vegan Spiced Mincemeat, make sure you leave a like and a comment and share this recipe with a friend. As always, make sure you tag us on Instagram @amongsttheflour so we can see your marvelous creations! I absolutely love to see what you guys have been up to. Until next time,
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