I make mincemeat without suet (though you can get vegetarian suet). You cook 3lbs of apples in 1pt cider, add juice and rind of 1 orange and 1 lemon - simmer for 10minutes then add 1lb sugar, 2.5 lbs dried fruit (raisins mainly) and spices to taste (I use nutmeg, cinnamon and cloves - 2 tsps of each) - cook for another 15 minutes, leave to cool then stir in a good quantity of brandy. Put in jars and leave as long as possible before you use it. Of course, I've just realised, did you think mincemeat contained meat? It used to, about 400 years ago (when it was used to preserve meat) but not any more. Anyway, enjoy your Christmas meal. We've just about decided on fish for Christmas day and a nut roast for Christmas eve.