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.


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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