Fig and Walnut Mincemeat

by Edward Daniel
Caption of Fig and Walnut Mincemeat. Image by Edward Daniel (c).

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 love about this recipe is that it is raw and the flavours seeps through without additional sugar.

Caption of Fig and Walnut Mincemeat. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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 4 to 6 weeks or use within that period.


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