Cherry and Pear Mincemeat

by Edward Daniel

Cherry and Pear Mincemeat came about because I wanted to create a special type of Christmas Cake that when made could age well. This mincemeat also makes wonderful mince pies too. There is a fruity richness to this recipe.

Serves: 8 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 850g cooking pears
  • 300g cherries
  • 100g whole candied orange peel
  • 100g whole candied lemon peel
  • 250g seedless raisins
  • 250g currents
  • 250g sultanas
  • 300g unrefined cane sugar
  • 1tsp cinnamon ground
  • 2tsp freshly grated nutmeg
  • 1tsp all spice, ground
  • 250ml Port


  1. Peel, core and finely chop the pears.
  2. Chop the peel and cherries in two.
  3. Mix all ingredients into a large china or wooden bowl.
  4. Cover with a clean cloth and leave to stand for two to three days.
  5. Stir again, then pot into sterilised jars.
  6. Store in a cool dark place. You can either allow the flavours to mature for about 6 weeks or use within that period.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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