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Vegan Mincemeat Pie Filling with molasses

Vegan Mincemeat Pie Filling with Molasses

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine British
Servings 4 cups of mincemeat pie filling (enough for about 2 full pies or 12 mini tarts)

Equipment

  • Medium saucepan A heavy-bottomed pan helps prevent the sugars and fruits from scorching.
  • Wooden spoon or silicone spatula For stirring the mixture as it cooks and thickens.
  • Zester or microplane For getting fine citrus zest.
  • Citrus juicer Not essential, but makes life easier.
  • Measuring cups and spoons For precision.
  • Glass jar or airtight container For storing the filling once it cools.

Ingredients
  

  • 2 cups mixed dried fruit raisins, currants, sultanas, dried cranberries
  • 1/2 cup chopped dried figs or dates
  • 1/2 cup chopped dried apricots
  • 1 small tart apple finely chopped (Granny Smith is ideal)
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon
  • 1/3 cup chopped nuts almonds, pecans, or walnuts all work
  • 1/4 cup molasses adds richness and depth
  • 1/3 cup brown sugar adjust to taste
  • 1/4 cup coconut oil or vegan butter
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp allspice
  • 1/4 tsp ground ginger
  • 1/8 tsp salt
  • 1/4 cup brandy optional but traditional; orange juice works as a non-alcoholic sub
  • 1 tsp vanilla extract

Optional Add-ins:

  • Chopped candied ginger for a spicy twist
  • Chopped glace cherries for a more traditional British profile
  • Pear instead of apple for a milder flavor

Instructions
 

Prepare Your Ingredients

  1. Chop your dried fruits into small, even pieces. This ensures a uniform texture and allows the flavors to meld. Finely dice the apple and zest your citrus. Keep all your ingredients pre-measured for smooth cooking.

Combine in a Saucepan

  1. In your saucepan over medium heat, combine all the ingredients: the chopped dried fruits, apple, citrus zest and juice, brown sugar, molasses, coconut oil, spices, salt, nuts, and brandy (if using). Stir well to combine.

Simmer Gently

  1. Bring the mixture to a gentle simmer. Reduce heat to low and let it bubble softly for about 25–30 minutes, stirring occasionally. The fruits should plump up, and the mixture will begin to thicken and darken as the molasses caramelizes slightly.

Add Vanilla and Cool

  1. Once thick and sticky, remove the pan from heat and stir in the vanilla extract. Let the mixture cool completely.

Store

  1. Transfer the cooled mixture into a clean jar or container. It can be used immediately, but it gets even better with time. Store in the fridge for up to two weeks or freeze for up to three months.