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.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

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.


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.