Vegan Mincemeat Recipe (no suet)
A traditional British preserve, full of dried fruits, ready for Mince Pies!
1
litre jar
Equipment
- Sterilised Jars
- Large Saucepan
Ingredients
- 1 Orange - large, cut into quarters, seeded
- ½ Lemon - cut in half and deseeded
- 2 Apples - cooking, cored and cut into large chunks
- 1 cup Raisins
- ¾ cup Currants - or a mixture of mixed peel, dried cranberries, glace cherries
- ½ cup dried Cranberries
- ¼ cup mixed Peel
- ¼ cup Maraschino Cherries - optional
- 1 cup Cider - (I used alcoholic, but feel free to use apple juice)
- 1¾ cup dark brown Sugar
- ½ teaspoon Salt
- 1 teaspoon each of cinnamon, ground cloves, ground coriander, mixed spice, ground ginger and freshly grated nutmeg
- ¼ cup Amaretto - or Brandy or Whiskey (optional)
Instructions
- Using a food processor or blender, process the apple, orange, lemon and most of the dried fruit (keep ¼ cup aside) until combined but not smooth. You don't want any large lumps, but you need some texture. I use a little of the cider to help process it easily.
- Add this, along with the reserved ¼ cup of dried fruit and the rest of the cider to a large saucepan
- Bring to a boil, but quickly turn down to a very gentle simmer. Do not cover.
- Simmer for about 15 minutes or until the mixture starts to dry out (the cider has basically evaporated). Stir frequently to avoid the mixture from sticking.
- Now add the brown sugar, salt and spices, stir well, and simmer for another 15 minutes.
- Remove from heat, and, if using, stir in your alcohol of choice.
- Decant into sterilised jars. Leave for at least 1 week before using.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.