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Vegan Mince Pie Filling - Slow Cooker Mincemeat

Sisley White
This Slow Cooker Mincemeat uses a classic recipe packed with dried fruits, spices, nuts. citrus and brandy. With only one simple swap from the traditional ingredients, it becomes the perfect vegetarian and vegan mince pie filling. It really isn't Christmas in the UK without the heady aroma of mince pies and you won't regret levelling up by making your own filling.
5 from 4 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Preserves
Cuisine British, English
Servings 2 litres
Calories 52 kcal

Equipment

  • Slow Cooker
  • chopping board
  • knife
  • Peeler
  • Wooden spoon

Ingredients
 
 

  • 250 g vegetable suet (I used Atora brand)
  • 225 g dark brown sugar
  • 175 ml brandy

Fruit & Nuts

  • 500 g apples (eating or cooking apples both work. A mix is nice but I often just eating apples)
  • 800 g mixed dried fruit
  • 40 g candid peel (only add if your mixed fruit doesn't have it inside the mix)
  • 100 g dried apricots
  • 100 g glace cherries
  • 50 g chopped almonds

Spices

  • 1 tsp ground ginger
  • 1 tsp mixed spice
  • 2 tsp ground cinnamon
  • 1 tsp grated nutmeg
  • 1 tsp ground cloves

Aromatics

  • 60 g preserved ginger in syrup
  • 2 lemons (zest and juice)
  • 2 oranges (zest and juice)

Instructions
 

  • Peel, core and finely chop the apples. Pop them in the slow cooker.
  • Add in the dried mixed fruit (and candied peel if your mixed fruit doesn't have it in it).
  • Chop up the dried abricots and add them to the slow cooker.
  • Chop up the cherries and add them to the mix.
  • Remove the preserved ginger from the syrup then chop up and add to the mix.
  • Stir in the chopped almonds.
  • Add in the vegetable suet.
  • Add the dark brown soft sugar.
  • Measure out and add all the spices.
  • Zest and juice the oranges and limes. Stir it in to the mix.
  • Add the brandy and give it all a really good stir.
  • Pop the slow cooker on high and leave the mix for 1 hour. Stir every 15 minutes to make sure it's all gorgeously mushing together. It will smell incredible.
  • While the slow cooker is on prepare and sterilise the jars are you going to use to store it. (Check out my post above for how to sterilise them.)
  • After an hour, give it a good stir and gently pour the vegan mincemeat mix into the jars. Add the lids and allow to cool. The jars will be really hot so be careful.

Notes

•The mincemeat will last in its jar for about a year or so when kept unopened in a dark cool place. It is a perfect pantry item.
•Makes great gifts and can be used in a range of Christmas dishes.
•Created 2 litres of mincemeat.

Nutrition

Serving: 1tbspCalories: 52kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 2mgPotassium: 65mgFiber: 1gSugar: 6gVitamin A: 35IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

I would love to hear what you thought about this recipe. Please leave a comment on the blog post.