Go Back
Print

Vegan Mincemeat with Wood's 100 Navy Rum

An almost instant mincemeat that's great for gifts, or just for adding to pastry for delicious mince pies. This recipe makes around 1.3kg of mincemeat.

Ingredients

  • 250 grams Cooking apples peeled cored and finely diced
  • 50 grams Flaked toasted almonds crushed
  • 1 Vanilla pod (seeds)
  • 100 ml Woods Navy Rum
  • 110 grams Coconut oil (warmed so it is soft)
  • 125 grams Raisins
  • 100 grams Currants
  • 150 grams Mixed candied peel
  • 175 grams Light brown sugar
  • 6 Clementines - juice and zest
  • 1 tsp Mixed spice
  • 3 Pieces of stem ginger, grated (or use a similar amount of crystallised ginger, finely chopped)

Instructions

  1. Put it all the ingredients in a large oven proof bowl, including the vanilla pod, for added oomph. 

  2. Stir well, then cover and leave overnight.

  3. The following day, preheat your oven to it's lowest setting. 

  4. Remove the vanilla pod, stir again, and cover the bowl with foil.

  5. Put the bowl into the floor of the oven and leave it for around 3 hours, stirring occasionally. 

  6. When finished, let it cool (again stirring occasionally to evenly dissipate the coconut oil), and place into sterilised jars.

  7. Label the jars, and give them as gifts,or use the mincemeat straight away for mince pies, cookies, and tarts.