Suetless Mincemeat with Ginger

Suetless Mincemeat with Ginger

3 jars of homemade mincemeat.
3 jars of homemade mincemeat.

Today is Stir Up Sunday when the good folks of Britain (even the atheists like me) go into their kitchens and prepare for Christmas. We’re talking Christmas pudding and fruity mincemeat! A good pud takes at least 5 weeks to mature and mincemeat benefits from a muddling of flavours as it waits to be used for pie.

And in the spirit of Christmas, I thought I’d share my recipe for vegan mincemeat. I’ve used this recipe for a number of years. It originally was published in Woman magazine from November, 1956, along with the Christmas pudding recipe that I use. Both are ‘accidentally vegan’ in that they do not contain dairy or eggs, although the recipes do call for suet which can be substituted for vegetable suet.

mincemeatbefore
Mincemeat ready to be simmered

This year I wanted to try to adapt these recipes so that they don’t use suet as I have yet to find a vegetable suet that does not contain palm oil, something I try to avoid where possible. As this recipe contains apple leaving out the suet means you have to simmer the ingredients gently before jarring up.

So here is my easy to make suetless vegan mincemeat recipe. It can be used for making traditional mince pies, mince tarts, used as a stuffing for baked apples, mixed into dairyfree ice cream and refrozen for a mincemeat ice cream, and in anyway that you would use ordinary mincemeat.

Suetless Mincemeat with Ginger

Vegan, dairy free.
Ingredients

  • 8oz currants
  • 8oz raisins
  • 4oz sultanas
  • 8oz apples, peeled and cored
  • 2oz candied peel
  • 2oz almonds or walnuts
  • 2oz crystallized ginger
  • 8oz brown sugar (I use a combination of light and dark muscavado sugar)
  • 1/2 tsp mixed spice
  • 1/2 tsp cinnamon
  • 1/2 a small nutmeg, grated
  • rind and juice of half a lemon
  • 2 tablespoons of whiskey, bourbon, brandy or rum

Method

  1. Put all the dried fruit in a large saucepan.
  2. Finely chop the apple, almonds or walnuts, candied peel and crystallized ginger and add to the pan.
  3. Add sugar, spices and lemon rind and juice to the pan and stir thoroughly.
  4. Put the pan on a low heat and stir until the sugar starts to dissolve. This should take about 10 minutes.
  5. Allow to cool before adding the alcohol. Stir thoroughly.
  6. Jar up and store until needed.

Jarring Up

To ensure the jars and lids are clean and sterilised wash in very hot soapy water.

Rinse in hot water and place jars upright, along with the lids, on a tray.

Put the tray in a very low temperature oven (about 60C) until needed.

Adapted from Woman magazine, 17 November 1956
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