Thanksgiving Traditions: How to Make Vegetarian Mincemeat

Last year over at Ravelry, member NicolaKnits posted a recipe for vegetarian mincemeat. She kindly consented to my posting it here. So this is her recipe, word for word.

Mincemeat (vegan and fat free)

3 cups dried currants
1.5 cups golden raisins
1.5 cups raisins
.75 cup candied peel
1 pound apples, peeled and finely chopped
2.5 cups sugar
1 tsp allspice
1 tsp nutmeg
1 tsp cinnamon
zest and juice of 2 lemons
.75 cup brandy or fruit juice

(Notes: I don’t use the candied peel as I can’t find any that is additive-free. I just leave it out. I reduced the sugar to 2 cups when I made it today. Only use the zest of lemons that are organic and unwaxed. I use apple or grape juice, not brandy.)

Mix all the ingredients together in a large bowl, cover and leave overnight. Put into sterilised jars and leave in the refrigerator for 4 – 6 weeks. (This recipe will fill almost five 500ml/2 cup jars.) Edited to add: I made double this weekend and actually filled 8 jars.

And here is the link to Nicola’s own blog. You’ll enjoy your visit:



2 thoughts on “Thanksgiving Traditions: How to Make Vegetarian Mincemeat

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s