Move over, traditional mincemeat! This vibrant Blueberry Mince Tart and Pie Filling is a game-changer for your holiday baking. We’re swapping heavy suet for a bright, juicy mix of blueberries and cranberries, spiced to perfection with cinnamon, ginger, and nutmeg. It’s a lighter, fruitier take on a festive classic that’s incredibly easy to whip up and tastes absolutely divine. Get ready to fill your kitchen with the most incredible holiday aromas!
Ingredients
• Makes 8 cups / 2 L filling
• 1 1/2 cups / 375 mL sultana raisins
• 1 1/2 cups / 375 mL golden raisins
• 1/2 cup / 125 mL dried cranberries
• 1/2 cup / 125 mL brown sugar
• 1/3 cup / 85 mL mixed candied peel
• 2 tbsp / 30 mL fruit juice or brandy
• 2 tbsp / 30 mL arrowroot powder or cornstarch
• 1 tbsp / 15 mL lemon juice
• 1 tsp / 5 mL grated lemon rind
• 1 tsp / 5 mL cinnamon
• 1/2 tsp / 2 mL ground ginger
• 1/2 tsp / 2 mL nutmeg
• 1/4 tsp / 1 mL ground cloves
• 4 cups / 1 L fresh or frozen blueberries
Instructions
1. In a large mixing bowl, combine the sultana raisins, golden raisins, dried cranberries, brown sugar, mixed candied peel, fruit juice or brandy, arrowroot powder, lemon juice, lemon rind, cinnamon, ginger, nutmeg, and cloves. Stir well to ensure everything is evenly mixed.
2. Gently fold in the fresh or frozen blueberries until they are just combined with the spiced raisin mixture.
Nutritional Information
• Per 1/4 cup / 60 mL serving: Calories: 80, Protein: 1 g, Fat: 0.2 g, Carbohydrate: 21 g, Sugar: 16 g, Fibre: 1 g, Sodium: 7 mg.
Pro Tips
• For make-ahead convenience, prepare the filling without the arrowroot powder. Stir it in just before you’re ready to bake your pies or tarts.
• Let the filling ‘mature’ in the fridge for at least 24 hours before using. This deepens the flavours and allows the fruit to absorb the spices.
• Feel free to customize by swapping the raisins or cranberries for other dried fruits like chopped apricots, cherries, or figs.
• This filling can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 6 months.
FAQ
Q: Is traditional mincemeat vegetarian
A: No, traditional mincemeat is not vegetarian as it contains suet, which is a hard fat from beef or mutton. This recipe is a delicious, modern, and completely vegetarian alternative that uses a vibrant mix of fruits and spices instead of animal fat.
Q: Can I make this blueberry mincemeat recipe vegan
A: Yes, this recipe can easily be made vegan. All ingredients are naturally plant-based. Just ensure you use a brown sugar that is certified vegan, as some are processed using bone char. Also, if using brandy, check that it is vegan-friendly.
Q: What is a good vegetarian substitute for suet in mincemeat
A: This recipe doesn’t require a direct suet substitute. Instead of relying on animal fat for richness, it uses the natural juices from fresh blueberries, raisins, and cranberries, combined with spices, to create a bright, moist, and flavourful filling without any added fat.
Q: How should I store this vegetarian mincemeat filling
A: For best results, let the filling mature in an airtight container in the refrigerator for at least 24 hours. It can be stored in the fridge for up to one week or frozen for up to six months, making it a perfect make-ahead option for your holiday baking.
