Vegan mincemeat
Enjoy our vegan version of mincemeat for your Christmas recipes. If you prefer a non-alcoholic version, try swapping the brandy for orange juice
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 250g sultanas
- 125g currants
- 125g dried cranberries
- 50g chopped candied peel
- 1lemon, zested and juiced
- 150g vegetable suet
- 150g dark muscovado sugar
- 2tsp mixed spice
- 1small bramley apple, peeled, cored and grated
- 75ml brandy or orange juice
Instructions
Step 1
Mix the sultanas, currants, cranberries, candied peel, lemon zest and juice, the suet, sugar, mixed spiced and grated apple together in a saucepan. Stir over a low heat for 5-10 mins, or until the suet and sugar have melted together.Step 2
Remove the pan from the heat and stir in the brandy or orange juice. Pack the mincemeat into sterilised jars (find out how to sterilise jars). Leave to mature in a cool, dry place for at least two weeks – the liquid will thicken as the mincemeat matures. Will keep in the fridge for six months.