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Vegan Mincemeat with Fireside Gin
An almost instant mincemeat recipe that's also been adapted to be completely vegan
Prep Time 10 minutes
Cook Time 3 hours
Ingredients
- 250 g Cooking apples peeled cored and finely diced
- 50 g Flaked toasted almonds crushed
- 2 tsp Mixed ground spice
- 100 ml Fireside Gin
- 110 g Coconut oil
- 125 g Raisins
- 100 g Sultanas
- 100 g Currants
- 150 g Whole mixed candied peel finely chopped
- 175 g Soft light brown sugar
- 1 Orange zest and juice
- 1 Lemon zest and juice
Instructions
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Put it all the ingredients in a large oven proof bowl.
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Mix, thoroughly, cover with cling film and leave overnight.
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The following day, preheat the oven to it's lowest setting.
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Remove the cling film stir it gently, then loosely cover the bowl with foil.
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Put bowl into the oven for 3 hours, checking and stirring occasionally.
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When finished let it cool and place it in prepared, sterlised jars.
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It will keep for up to 3 years.
Recipe Notes
Of course, if you'd rather it be a little bit more traditional, simply swap out the coconut oil for traditional suet.