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Vegan Mincemeat with Batch Whinberry Gin

Prep Time 10 minutes
Cook Time 3 hours
Infusion time 1 day
Total Time 1 day 3 hours 10 minutes
Author Charlie H-S

Ingredients

  • 250 grams Cooking apples, peeled and grated
  • 50 grams Flaked toasted almonds
  • 1.5 tbsp Ground Mixed spice
  • 150 ml Batch Whinberry Gin
  • 1 inch Ginger root, peeled and grated
  • 100 grams Coconut oil
  • 125 grams Raisins
  • 100 grams Currants (if you don't like them, switch them out for more raisins or sultanas)
  • 100 grams Sultanas
  • 150 grams Mixed candied peel, finely chopped
  • 175 grams Soft brown sugar
  • 1 Lemon - zest and juice
  • 1 Orange - zest and juice

Instructions

  1. Put all the ingredients into a large ovenproof bowl, and mix until combined.

  2. Cover, and leave overnight.

  3. The next day, set your oven to it's lowest setting.

  4. Remove the cover, stir it the mincemeat, and put it into the oven, on the bottom. Don't re-cover it.

  5. Leave it for three hours, checking on it, and stirring occasionally.

  6. Remove from the oven and leave it to cool. This can be put into sterilised jars and will keep, sealed, for up to three years. If it lasts that long.