This simple, no-cook mincemeat is vegan and free from added sweeteners or fat. Perfect as a pie filling or served as an appetizer. The recipe includes two options: a quick version made with brandy or a fermented version.
Traditional mincemeat always contained ground meat (it was accurately named!)Â It was meant to be served as part of a meal, bridging a savory dinner with the sweetness of dessert.
After cooking, it was left to age for at least two weeks and was considered ready to eat when the apples were sparkling. So clearly fermentation was part of the aging process!
This version is entirely vegan and is made without any of the additional fats that are usually added to replace the meat in modern mincemeat. Made entirely of dried fruit and nuts, it is also a refined sugar-free treat.
Serving Suggestions
This homemade mincemeat is more than just a pie filling, it is a delicious sugar-free treat that will help you stave off the cold dark days of winter. Here are a few ways to enjoy mincemeat.
- For a traditional pie, fill tart shells and bake for 15-20 min at 400F.
- Make a probiotic tart by precooking your tart shells and adding a few spoonfuls of mincemeat right before serving.
- It pairs well with cheddar cheese, so serve it as an appetizer or as part of a cheese platter.
- This fruit and nut mixture is a delicious all-purpose topping. Serve it on ice cream, waffles, or as a topping for a warm bowl of oatmeal.
- It makes a great gift! Tie a ribbon around a jar of fermented mincemeat for a treat that everyone will love.
Homemade Mincemeat
This sugar-free and vegan mincemeat is made without any added fats or sweeteners. It is a quick, no-cook recipe. It is delicious as a pie filling or served as an appetizer.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 25 tarts 1x
- Category: Dessert
- Method: Fermented
- Cuisine: British
- Diet: Vegan
Ingredients
- 1/2 lbs chopped dates (1 cup)
- 5 oz currants (3/4 cup)
- 10 oz raisins (1 3/4 cup)
- 1 orange, zested, and juiced
- 2 oz chopped walnuts (1/2 cup)
- 1/2 lb of apple (1-2 apples, grated with the peel on)
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
For finishing (choose one option)
- 4 Tbsp brandy
- 6 Tbsp fermenting culture (see notes for options)
Instructions
- Mix all of the ingredients except for the finishing liquid in a large bowl.
Quick-finished mincemeat
- For quick mincemeat, stir in the brandy. Store the mincemeat in the fridge, and allow the flavors to blend for at least 2 days before serving. Use within 1 month.
Fermented mincemeat
- To ferment the mincemeat, mix in 4 Tbsp of a cultured liquid (see notes for recommended options).
- Pack the mincemeat into a quart (1 L) jar. Be sure to press the fruit down so that all the air is squeezed out. Top with the remaining 2 Tbsp of culture, which will keep the mixture below the liquid.
- Place the jar in a dark location to ferment for 24 hours. You can let it ferment for longer, but it will become less sweet and more sour the longer it ferments. Store the refrigerator and use it within 1 month.
Notes
- I usually ferment mincemeat with cultured apple cider vinegar. Just look for brands that are unpasteurized or contain a mother. Mincemeat can also be fermented with kombucha tea, ginger bug, or other probiotic beverages.Â
- Raw honey is another favorite culture. However, it is not recommended for pregnant women, children under the age of 1 year, or anyone who may be immunocompromised.
Nutrition
- Serving Size: 1/4 cup
- Calories: 194
- Sugar: 34.5g
- Sodium: 4mg
- Fat: 3.1g
- Saturated Fat: 0.2g
- Carbohydrates: 43.5g
- Fiber: 4.1g
- Protein: 2.9g
- Cholesterol: 0mg
Jessica Schafer
Sounds intriguing! Do you think whey from yogurt would work as the culture?
Emillie
Sure! I haven’t tried it, but it should work too.
Linda French
Do you know how long this will keep please.
Either just fermented or cooked in a water bath?
Emillie
I’m not sure about canning it, as it doesn’t contain sugar or vinegar… either would act as a preservative for canning. If you ferment it, particularly with ACV or sour kombucha, then it should last for a good long time. I’m always afraid to suggest a specific time because ferments can get contaminated and go off. But to be honest all of my fermented condiments last for at least 6 months in the fridge. Just be sure to use a clean fork (no double-dipping!) Cheers, Emillie
Jan Turner
This is amazingly good! I used all dried fruit of various types, Including dried apples Because I didn’t have any fresh ones. I probably added some water. It is really really good, It tastes like mincemeat! It is very sweet.
Emillie
Glad you liked it!
ML
Hi,
Could you clarify how to prepare the orange? Do you use only the juice and zest?
Thanks
Emillie
Hi, I zest the orange, then juice it. I don’t use the whole peel or pulp. Enjoy!
Jessica Schafer
Ok, this is amazing – I made a batch of this last December, but only used half of it, and I just pulled it out of the fridge a year later and it is in perfect shape! I made another batch of mince pies with it last night, and it is DELICIOUS. Thanks for another hit, Emillie!
Emillie Parrish
Hurrah! That’s my favorite part of fermenting… it lasts so well. 🙂