Vegetarian Mincemeat

Homemade mince pies are best made with homemade mincemeat! Try this easy, nut-free, vegetarian recipe - or swap the butter for dairy free margarine or coconut oil for a vegan-friendly version.

Ingredients:

• 550g mixed dried fruit

• 150g dried cranberries

• 150g dried sour cherries

• 120g hard butter, cubed

• 220g light muscovado sugar

• 1 large apple, peeled, cored &  finely chopped

• 1 ½ tsp mixed spice

• ½ tsp cinnamon

• ½ tsp ground ginger

• ⅛ tsp ground cloves

• 200ml brandy

• 1 orange finely grated zest & juice

Method:

• Sterilise four 370g jars and lids (or five slightly smaller ones) by washing in hot soapy water, rinsing well then placing them in a low oven until dry.

• Place all of the ingredients apart from the brandy into a large pan, heat gently, stirring, until the butter has melted then simmer very gently, stirring occasionally, for about 10 minutes.

• Remove from the heat and leave to cool until just warm then stir in the brandy.

• Divide the mincemeat between the sterilised jars, seal, and store in a cool place for up to six months. Best left to mature for 1 month before use.

You can swap the ingredients to suit—add mixed peel or chopped apricots etc—as long as the overall weights remain the same. Don’t like brandy? Use sherry or port instead! If using coconut oil instead of butter, be aware that the mincemeat will be firmer when cold.

Vegetarian Mincemeat.pdf

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