Quick vegetarian no-suet mincemeat recipe with short mature time compared with traditional mincemeat. It also makes a fabulous filling for macarons!Jump to Recipe
What Is Traditional Stir-Up Sunday?
The other day on Instagram I was given the prompt, #StirupSunday. It was on 20 November, the last Sunday before Advent – traditionally the day that good British home cooks get stirring the Christmas pudding and top it up with more Brandy.
But where was my mincemeat? I didn’t have time to make it then – and so I had little time left in December to make a batch.
No-Suet Vegetarian Mincemeat Recipe
So here’s the answer to last-minute mincemeat: make this no-suet vegetarian version! It requires much less time to mature – just a few days.
It’s great for filling traditional Christmas mince pies – and try out these deliciously quick and easy Mincemeat Pinwheels.
Mincemeat Macarons (Gluten-Free)
My girls are absolutely nuts about mincemeat and mince pies, but I don’t like heavy pies, so I made a batch of dark coloured macarons (adding cinnamon in the shells) and filled them with this vegetarian mincemeat. Bonjour mincemeat macarons!
Make a batch of these mincemeat macarons, close your eyes and the taste is just like a mince pie without the pastry. It’s also like a light gluten free Christmas pudding! It’s festive, it’s fruity and spiced.
When you follow the mincemeat macaron filling recipe below, I make 2 versions: I either blitz the filling (making it easy to pipe out in a piping bag) or just spoon it on (like in the photo).
As this uses butter instead of suet, this is suitable for vegetarians and, like all macarons in my books, are gluten free.
Quick No-Suet Mincemeat - Macaron Filling
- 275 g (10oz) Apples (about 2-3) peeled, cored and grated (I used Granny Smith)
- 200 g (7oz) Golden sultanas
- 200 g (7oz) Cranberries
- 100 g (3.5oz) Raisins
- 100 g (3.5oz) Currants
- 100 g (3.5oz) Dates chopped
- 50 g (2oz) Slivered almonds broken
- 100 g (3.5oz) candied orange peel
- 25 g (1oz) pecan nuts (or walnuts) chopped finely
- 200 g (7oz) soft dark brown sugar
- 1 tsp mixed spice pain d'épices
- 1/2 tsp ground cinnamon
- 1 orange (grated zest and juice)
- 100 g (3.5oz) butter unsalted
- 10 tbsp Cognac Brandy, apple or orange juice
- Throw all the ingredients and 8 tbsp of the Brandy (or apple juice) in a heavy-based pot with a lid and cook on a low-medium heat for about an hour.
- Allow to cool, stir in another 2 tbsp of Brandy, then fill sterilised jars with the mixture
- For filling macarons, blitz the mixture in a food processor (or hand blender) until a smooth paste. Leave to cool then fill your macaron shells with the mincemeat paste and sandwich them together. Leave to mature in a container in the fridge for 24 hours, to let the macaron magic do its work.