Vegan stollen
Enjoy our vegan version of stollen, a lightly spiced Christmas bake studded with brandy-soaked fruit and layered with a swirl of homemade marzipan
Vegan mincemeat
- Preparation and cooking time
- Prep:
- Cook:
- plus two weeks maturing
- Easy
- Makes 3 x 300ml jars
Skip to ingredients
- 250g sultanas
- 125g currants
- 125g dried cranberries
- 50g chopped candied peel
- 1 lemonzested and juiced
- 150g vegetable suet
- 150g dark muscovado sugar
- 2 tsp mixed spice
- 1 small bramley applepeeled, cored and grated
- 75ml brandyor orange juice
Nutrition: Per tbsp
- kcal69
- fat2g
- saturates1g
- carbs11g
- sugars10g
- fibre0.5g
- protein0.3g
- salt0.01g
Method
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.
