No Suet Mincemeat for Mince Pies

This No Suet Mincemeat for mince pies is a delicious combination of dried fruit, spices, apples and butter. It is fresh and fruity, easy to make and the butter adds a rich luxurious taste to your mince pies.

What is mincemeat?

Mincemeat is a rich mixture of dried fruits, spices, apples, citrus zest and juice, alcohol and suet or butter.  It is mainly used to fill sweet shortcrust pastry tarts which are served as individual Mince Pies. 

Originally, there was meat in mincemeat as well as the dried fruit and spices and this is how it got its name.  The meat element was gradually replaced with beef suet. Although you can use vegetable suet however in this recipe butter replaces suet.

What is suet?

Traditional beef suet is the hard, raw fat found around of kidneys of cattle. It is commonly used in recipes like steamed puddings pastry, dumplings and, of course, mincemeat. Using beef suet means that your mincemeat is not suitable for vegetarians.

You can buy vegetarian suet which is made from vegetable oils. However, the vegetable oil is hydrogenated to make it solid and many commercial varieties use sustainable palm oil. They also often contain wheat flour to stop the fats sticking together.

Why make mincemeat with butter?

Most mincemeat contains some form of fat as it keeps the mincemeat moist. Suet generally has no flavour whereas butter adds it’s own delicious flavours to enhance your mincemeat. Butter is minimally processed and creates a more moist and tender filling, coating the dried fruit, sugar and spices as it melts.

What ingredients do I need to make No Suet Mincemeat for mince pies?

You probably already have many of the ingredients as they are standard baking ingredients. Here is what you need:

• sultanas
• currants
• candied peel
• flaked almonds
• dark brown sugar (muscovado)
• mixed spice
• black pepper
• apples
• butter
• brandy or rum

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.

What are sultanas?

Sultanas are a type of dried grape, much like raisins and currants, but with some distinct differences. Sultanas have a distinctive golden colour, and they are typically made from seedless green grapes.

What are currants?

Currants are small, sweet dried grapes. They are not dried blackcurrants but a specific variety of raisins called Black Corinth.

In the US they are known as Zante currants or Corinth raisins, outside the US they are generally known simply as currants. Currants are the oldest known raisins and their intensely sweet taste works really well in combination with other dried fruits like raisins and sultanas.

Can I substitute other dried fruit?

If you don’t have sultanas then you can replace them with raisins, they will add a similar level of sweetness. It is more difficult to find a substitute for the intense sweetness of currants.

However, on occasion I have used prunes (dried plums) as a substitute. Just remove the stones and cut them into small pieces with scissors or a knife.

What is candied peel?

Candied peel is the peel of citrus fruit, usually oranges and lemons. You cook the peel to soften it, then dip it in sugar syrup and leave it to dry. This process is repeated many times until the peel is saturated with sugar.

You can buy ready cut mixed peel or you can buy whole candied peel and chop it yourself, it does generally have a better flavour. If you do cut it yourself then make sure you cut the pieces very small.

I don’t have any candied peel what can I substitute?

If you don’t have candied peel then you can get the citrus flavours by adding the zest of an orange to your mincemeat mixture.

Can I substitute other types of sugar for the dark brown sugar?

Dark brown sugar gives a rich caramelised flavour to the mincemeat. If you don’t have dark brown (muscovado) sugar, then you could use soft light brown sugar. White sugar is not suitable for this recipe.

What is in mixed spice?

Mixed Spice is a spice blend readily available in UK supermarkets and baking suppliers. It is a combination of the following ground spices:

• allspice
• cinnamon
• nutmeg
• mace
• cloves
• coriander
• ginger

If you can’t source ready-made mixed spice you can make your own.

Why add black pepper to mincemeat?

Although black pepper is now associated with savoury dishes it is an ancient spice that was once very valuable and luxurious. It is also a key spice in many traditional bakes such as Scottish Black Bun. You won’t taste it but it adds a unique flavour as well as warmth and piquancy to the mincemeat.

What kind of apples should I use?

No Suet Mincemeat is good made with any kind of apples. I prefer to use sharp apples because the sharpness contrasts with the sweet dried fruits. I use the apples from my apple tree which are James Grieve but apples such as Bramley Seedling and Granny Smith are both sharp apples and will work well.

What kind of butter should I use?

Use good quality block butter. I usually have salted butter in fridge so that’s what i used to make the mincemeat. You can use unsalted butter but I like the little tang the salt that cuts through the sweetness of the mincemeat.

Can I substitue a plant based spread?

I have not tested the recipe with a plant based spread. It would have to be the type that comes in a block as it has to be grated. I am not convinced that the result would be worth it as these blocks will contain hydrogenated vegetable fats so it may be better to use vegetarian suet.

I don’t have any brandy or rum, what can I substitute?

If you don’t have brandy or rum, then you can use Scotch Whisky, sherry or bourbon.

Can I leave out the alcohol?

If you don’t drink alcohol then I suggest you use strong black tea as a substitute. However, the alcohol in mincemeat is there to help preserve it, so if you leave out the alcohol, then you should store the mincemeat in the fridge and use it within a week.

How should I store No Suet Mincemeat for mince pies?

Store the sealed sterilised jars in a cool larder or cupboard. A lot depends on where you live in the world and how warm or humid your climate is. However, once the No Suet Mincemeat is opened I tend to keep it in the fridge unless it is going to be used quickly.

How long can I keep the jars of no suet mincemeat?

You can keep sealed jars of No Suet Mincemeat for up to a year without any deterioration in quality.

How do I sterilise the jars?

Find out why you should sterilise your jars and about the different methods you can use to sterilise them in this article.

Vegetarian

This recipe is suitable for vegetarians.

Gluten Free

No Suet Mincemeat for mince pies is gluten-free, making it a suitable option for individuals avoiding gluten in their diet. As always, you should check every ingredient to ensure that it meets your dietary requirements.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve No Suet Mincemeat?

The classic way to serve mincemeat is in mince pies. These small lidded tartlets are usually made with shortcrust pastry and are served at Christmas. I also like to make a large Air Fryer Mincemeat Tart which gives you more filling to enjoy.

These days ready made mince pies are on sale all year round but homemade mince pies are a treat to make and serve over the holiday season.

Give Mincemeat as a gift

No Suet Mincemeat for mince pies makes a great gift for a friend who likes to bake. Dress up the jar with some fabric and a ribbon and it makes a thoughtful gift.

More Mincemeat Recipes

If you’d like a mincemeat recipe that does use suet then I have some of those too!

• Easy Slow Cooker Mincemeat
• Dark Chocolate Mincemeat
• Instant Chocolate Mincemeat
• Freezer Mincemeat

I also like to use mincemeat in other bakes and desserts. Here are more recipes using mincemeat: