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Vegetarian mincemeat recipe - easy vegetarian Christmas mincemeat made with butter and lashings of port

Vegetarian Mincemeat

Servings 4 jars
Author Domestic Gothess


  • 175 g currants
  • 175 g raisins
  • 175 g sultanas
  • 175 g dried cranberries
  • 100 g mixed peel
  • 120 g butter cubed
  • 220 g light brown soft sugar
  • 50 g almonds chopped
  • 1 large bramley apple peeled, cored and grated
  • 1 ½ tsp mixed spice
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • tsp ground cloves
  • 1 orange finely grated zest and juice
  • 200 ml ruby port


  • Sterilise 4 370g jars and lids (or 5 slightly smaller ones) by washing in hot soapy water, rinsing well then placing them in a low oven until dry.
  • Place all of the ingredients apart from the port into a large pan, heat gently, stirring, until the butter has melted then simmer very gently, stirring occasionally, for about 10 minutes.
  • Remove from the heat and leave to cool until just warm then stir in the port. Divide the mincemeat between the sterilised jars, seal, and store in a cool place for up to six months.


Adapted from a recipe by Mary Berry.