These mince pies are vegetarian and can also be alcohol free by substituting whisky for orange juice. I used yellow/orange ingredients to keep the mincemeat light in colour. I also decided to use quinces instead of the traditional apples. Even thinly sliced, quince keeps its texture and still absorbs the juices and the whisky. Since quince pieces don’t melt away like apple would, I also added chestnut to help the ingredients to stick together.