Vegan Friendly, Sugar Free Christmassy Mincemeat
There are so many recipes for Christmas mincemeat available on the web and in cookbooks. Many call for animal based or vegetarian ready-made suet, which might contain trans-fats. Usually lots of sugar, too, which I don’t find is necessary. Dried fruits are naturally sweet and spices such as cinnamon and star anise, along with coconut oil and a little apple concentrate, can create the right balance and produce a naturally sweetened, vegan mincemeat that tastes amazingly Christmassy!I have used Delia Smith’s idea of warming the mincemeat and allowing the fat to liquefy so it unites all the other ingredients, adding a velvety texture to the mincemeat.
Course Desserts & Sweet Treats
Cuisine International
Servings 1 Kilner jar (3kg)
Equipment
- Mixing bowl, Deep baking tray
Ingredients
- 400 grams Bramley apples roughly grated
- 400 grams sultanas
- 250 grams raisins
- 250 grams currents
- 80 grams pistachio nuts or chopped almonds
- Zest and juice of 2 oranges
- Zest of 2 lemons
- Juice of 1 lemon
- 2 ½ teaspoons allspice
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground cloves
- ¾ teaspoon star anise
- Sprinkling of nutmeg
- 180 grams coconut oil
- 70 ml apple concentrate
- A good splash of brandy
Instructions
- Combine all ingredients, except the brandy, in a large mixing bowl and mix thoroughly. Cover and set aside for a few hours or overnight to let flavours develop.
- Pre-heat oven to 120 C. Transfer the meat to an ovenproof Pyrex dish or similar non-metallic dish. Cover mincemeat with parchment and tinfoil and place in oven for 2 ½ – 3 hours. When you remove from oven the mincemeat will be swimming in coconut oil. Keep stirring as it cools to help distribute the oil through the meat and blend all ingredients together. When the mincemeat is quite cold, stir well again, then add the brandy and give it one last stir.
- Transfer to sterilized jars. Cover with wax discs and seal the lids with jam pot covers or store in preserving/kilner jar.
- This mincemeat will keep up to 12-14 months, store in a cool dark place so you only need to make this once every two years.
- Store in a cool dark place.
Maggie's Tips
- This mincemeat will keep up to 12-14 months, store in a cool dark place so you only need to make this once every two years.
- Store in a cool dark place.