2 December, 2018

Rich and Fruity Vegan Mincemeat

Comments : 2 Posted in : Sweet Bakes on 2nd December 2018 by : Ugne Tags: baking, boozy, Christmas, fat free, fruity, gluten free, mincemeat, sugar free, vegan, vegetarian

Rich and Fruity Vegan mincemeat 
(Suet free, refined sugar free, vegan)

 

We all love what is a staple of every Christmas- the iconic mince pies. ever so fragrant and moreish fruity filling incased In crumbly pastry.

Sadly, not everyone can enjoy these fragrant Christmas delicacies due to either being Vegetarian or Vegan (traditionally Suet is used to make Mincemeat) or because of various food intolerances. 

In view of this, I have developed this  mincemeat recipe using only plant based ingredients, i’ve avoided using refined sugars by substituting them with coconut sugar/ brown rice syrup and date syrup. 

This is still very tasty full of festive flavour, rich & fruity  BUT Vegan Mincemeat soaked in boozy deliciousness! 

As a bonus its very easy to make! Enjoy! .

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INGREDIENTS 
200g currants 
100g dried cranberries 
50g ground almonds
200g mixed fruit (raisins, sultanas, mixed orange and lemon peel)
100g dried apricots, chopped very fine
50g soft dried prunes, chopped very fine
100g flaked almonds
100g mixed peel
1 Apple, cored peeled and finely chopped 
1tbsp Coconut Merchant coconut oil (optional)
2tsp cinnamon
1tsp mixed spice
0.5tsp ground cloves 
0.5tsp ground star anise (optional)
0.5tsp ground ginger
Juice and zest of
2 unwaxed lemon
1 medium orange
150g coconut sugar, I used CoconutMerchant
50g coconut honey (I used Coconut Merchant) or brown rice syrup or Meridian Maple syrup
80g Meridian date syrup
70ml brandy or cognac
60ml cointreau– orange liqueur
( NOTE:- If you wish to make them alcohol free, you can substitute alcohol with orange or apple juice)

METHOD 

Take a large bowl or container with lid. If don’t have one, you can cover the the top with cling film and foil whiles mincemeat is resting.

Now, place all above ingredients in to the bowl, give it a good mix with large or wooden spoon, cover and let it rest for 24hrs. Give it a good mix whenever passing by during that time, so all fruit will get good covering of alcohol and juices.

Feel free to substitute any of the dried fruit listed for whatever dried fruits you have on hand, just be sure to keep the quantities the same – my suggestions do give a great combination of flavour and texture though.

Store in the jars in the fridge for up to 3 weeks. But If you wish to keep your mincemeat any longer, then sterilize the jars by washing in hot soapy water, rinsing then then pouring boiling water over them. Place upside down on the clean kitchen towel until you fill them.

 Fill the jars with the mincemeat and cover with a baking paper disc then seal tightly with a lid. Store in a cool dark place for up to 1 year. Can be used right away but the flavours will develop more as it sits.