Fig and Walnut Mincemeat

by Edward Daniel

Fig and Walnut Mincemeat
Prep time
Total time
Fig and Walnut Mincemeat came about because I wanted to create my own version of mincemeat to use in a Christmas Pudding recipe but also in mince pies. This recipe is full of fruity opulence. What I like about this recipe is that it is raw and the flavours seeps through without additional sugar.
Recipe type: Filling, Dessert
Cuisine: Vegan, Raw
  • 600g cooking apples
  • 350g dried figs
  • 100g whole candied orange peel
  • 100g whole candied lemon peel
  • 200g walnut pieces
  • 150g seedless raisins
  • 250g currents
  • 150g sultanas
  • 1tsp cinnamon ground
  • 1tsp freshly grated nutmeg
  • 1tsp mace, ground
  • 250ml Marsala wine
  1. Peel, core and finely chop the apples.
  2. Chop the peel and figs.
  3. Chop the walnuts in a chopper.
  4. Mix all ingredients into a large china or wooden bowl.
  5. Cover with a clean cloth and leave to stand overnight.
  6. Stir again, then pot into sterilised jars.
  7. Store in a cool dark place. You can either allow the flavours to mature for about 6 weeks or use within that period.


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