Gluten-Free Vegan Mince Pie Filling
A plant-based mincemeat made by simmering apples, mixed dried fruit, orange juice and zest with warm spices like cinnamon and ginger. The mixture cooks down to a sticky, jammy consistency that captures the traditional holiday flavors of classic mince pie filling without animal products. Serve in vegan pastry tarts or pies during winter celebrations, or gift in jars. This version skips suet entirely, letting fruit and citrus create rich depth while coconut sugar adds subtle sweetness.
Ingredients
- 1 small-medium apple, cored and chopped
- 9 oz mixed dried fruitraisins+currants+chopped dried apricots (mixed)1:1 by weightvegan
allows customized flavor balance
- 1 orange, zested and juiced (at least 60ml)
- 1 tsp cinnamon, ground
- 1 tsp ginger, ground
- ½ tsp mixed spice, or allspicepumpkin pie spice (1/2 tsp) or nutmeg (1/4 tsp additional)variesvegan
warmer, less complex spice profile
- 2 tbsp coconut sugar
Instructions
- 1
Core and chop the apple into small pieces
- 2
Zest the orange and juice it to yield at least 60ml
- 3
Add apple, dried fruit, orange zest, juice, cinnamon, ginger, mixed spice and coconut sugar to a medium saucepan
- 4
Bring to a bubble over medium-high heat
- 5
Cover with a lid and cook for 15 minutes, stirring often, until juicy and sticky
- 6
Remove from heat and cool in a bowl
- 7
Transfer to an airtight container and refrigerate
Tips
Chop dried fruit finely before simmering so it breaks down evenly and creates a cohesive filling with no large chunks.
Stir frequently during cooking to prevent sticking and ensure the mixture caramelizes evenly without scorching on the bottom.
Store in glass jars for up to 2 weeks; the filling actually improves as flavors meld over a few days.
Good to Know
Refrigerate in an airtight container for 1-2 weeks. Freezing not addressed in source.
Prepare up to 2 weeks ahead and store covered in the fridge. Flavors deepen over several days.
Spoon into vegan pastry shells and bake, or fold into vegan cream cheese frosting for cakes. Serve warm or at room temperature with dairy-free custard or whipped coconut cream.
Common Mistakes
Skip frequent stirring to avoid burnt sugar and fruit sticking to the pan bottom.
Don't remove the lid early or frequently to avoid evaporation that prevents the filling from reaching sticky consistency.
Substitutions
allows customized flavor balance
warmer, less complex spice profile
FAQ
Can I use fresh or frozen fruit instead of dried?
Dried fruit concentrates flavor and reduces water content, creating the right texture. Fresh fruit releases too much liquid and won't yield a sticky filling. Thawed frozen fruit may work but will add excess moisture; reduce juice to 30ml and cook longer.
How long does this keep and can I freeze it?
Store up to 2 weeks refrigerated in airtight containers. Freezing is not mentioned in the source; test a small batch if freezing, as sugar and citrus behavior under freezing is unclear from original method.
What if my filling isn't sticky enough after 15 minutes?
Continue simmering uncovered for 2-3 more minutes to reduce liquid further. If it's too dry, stir in 1-2 tsp orange juice. The texture should resemble jam, not chunky relish.