Vegetarian Mock Mince Pie Filling


1 cup cold water
1/2 cup
1/2 cup brown sugar
1/2 cup cider vinegar
2/3 cup
melted butter
1 cup raisins,
seeded and chopped
1 egg, beaten light
1/2 cup rolled cracker crumbs
1 teaspoon cinnamon powder
1 teaspoon cloves, powder
1 teaspoon allspice
1 teaspoon nutmeg
salt and black pepper to taste

3/4 cup brandy

  • In large saucepan cook raisins in water for a few minutes.
  • Add the sugar and molasses, cook for 2 more minutes, then add vinegar, spices and cracker crumbs. Cook for 5 more minutes. Taste and season with salt and pepper.
  • Lastly, add a 3/4 cup of brandy and cook 2 more minutes. Cool and use for filling.

Real Cooking

Did You Know?
Raisin varieties depend on the type of grape used. Seedless varieties include the Sultana (also known as "Thompson Seedless" in the USA) and Flame. Raisins are typically sun-dried, but may also be "water-dipped," or dehydrated. "Golden raisins" are made from Sultanas, treated with Sulfur Dioxide (SO2) , and flame dried to give them their characteristic color. A particular variety of seedless grape, the Black Corinth, is also sun dried to produce Zante currants, mini raisins that are much darker in color and have a tart, tangy flavour. Several varieties of raisins are produced in Asia and, in the West, are only available at ethnic specialty grocers. Green raisins are produced in Iran. Raisins have a variety of colors (green, black, blue, purple, yellow) and sizes.