Vegan mincemeat
Makes 3 x 300ml jars
Easy
Prep:
Cook:
plus two weeks maturing
Enjoy our vegan version of mincemeat for your Christmas recipes. If you prefer a non-alcoholic version, try swapping the brandy for orange juice
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- 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.
