Vegan Mincemeat
Making your own vegan mincemeat couldn’t be easier! The combination of dried fruit with apples and pears, all soaked in orange juice and rum is fantastic. And the smells in your kitchen will be amazing.
Ingredients
- 400 g mixed dried fruit I used raisins, currants, sultanas and cranberries (2 cups)
- Zest & juice of an orange
- 90 g coconut sugar (½ cup)
- 1 apple
- 1 pear
- 1½ tsp ground mixed spice (pumpkin spice)
- 5 tbsp spiced rum or cointreau
Instructions
- Zest and juice the orange and add to a large pan with the dried fruit and sugar. Gently warm until the sugar has melted.
- Grate the apple and pear and add to the pan with the spices and alcohol. Mix well and spoon into sterilised jars. Seal and allow to cool.
Notes
- This will fill 2 x 500ml jars.
- The recipe will fill at least 30 mince pies.
- If you would rather make this non-alcoholic, you can use orange or apple juice instead.
- The mincemeat will store in a sterilised jar for up to 6 months unopened. Once open, store in the fridge for about a month.
- Try to make at least 4-5 days before you want to use it. The flavours really develop over time. If you can’t wait that long – try to leave overnight at least.
- To sterilise your jars, wash well and rinse fully. Put in the oven on a low heat for 30 mins.
Nutrition
Calories: 61kcalCarbohydrates: 12.9gProtein: 0.5gFat: 0.2gFiber: 1g
Tried this recipe?Let us know how it was!