Vegan Mincemeat - Suet & Gluten Free
Prep: 15 mins | Cook: 20 mins | Total: 35 mins | Quantity: enough for approximately 30 mince pies
Ingredients
- 1 cup (150g) sultanas
- 1/2 cup (90g) candied peel
- 1/4 cup (30g) goji berries
- 1/2 cup (90g) dried apricots
- 1/2 cup (80g) dates – stone removed weight
- 4 dried figs (see note)
- 1 lemon – juice and grated zest
- 1 orange – juice and grated zest
- 3/4 cup (130g) light brown sugar
- 1 tsp ground allspice
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 1/4 cup (60ml) apple juice
- 1/4 cup (60 ml) brandy – sub with preferred alcohol or use all apple juice
Instructions
- Put all the ingredients into a medium heavy based saucepan and gently bubble over a low heat for 15-20 minutes, stirring occasionally, until the liquid is sticky and syrupy in consistency
- If putting into glass jars carefully spoon the hot mincemeat into them
- Leave to cool then store in a cool, dark place for up to 2 months. I keep it in the fridge until I'm ready to use it
Notes
- I added the dried figs because I had 4 left in a bag I wanted to use up! Feel free to omit or increase one of the other dried fruits slightly.
- This recipe makes around 2 1/2 - 3 cups (2 lb or 800g) of mincemeat
Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-mincemeat-suet-gluten-free/