A delicious vegan twist on traditional mincemeat, a perfect blend of fruits, spices, and nutty goodness. This plant-based version captures all the rich, warm flavours of the classic recipe without any animal products.
Time: 4 hours (+ overnight)
Ingredients
250g
cooking apples
100g
vegan suet
200g
raisins
100g
sultanas
100g
currants
200g
dark sugar
1
orange zest and juice
1
lemon zest and juice
25g
chopped almonds
1/4 tsp
cinnamon
2 tsp
mixed spice
A pinch of
nutmeg
3 tbsp
brandy
Method
Firstly, gather and weigh out all your ingredients. Zest and juice your fruit; this makes life a lot easier when it comes to putting it all together.
Core your apples and grate them, putting them in a big, oven proof mixing bowl.
Add the dried fruit, spices, sugar, apples, nuts, juice, zest and suet.
Mix thoroughly, cover with a tea towel and leave overnight.
The next day pop the mixture into the oven at 120c and leave for 3 hours. The suet will produce a layer of oil on - this is normal.
Take the bowl out of the oven and, as it cools, stir it every so often so that the fat coats all the ingredients - this will help to preserve the mince.
Once the mix is cool, add your brandy, then transfer into sterilised jars.
