Vegan Suet-Free Mincemeat

My recent weekend was wonderful and full of Christmas.  I finally made the teacup candles for my friends’ Christmas presents, I baked a gingerbread nativity scene (I was going to stop at gingerbread men but was inspired by the variety of cookie cutters at the Reject Pot Shop) I dried orange slices to hang on my wreath and cooked suet-free vegan mincemeat, all the while sipping mulled wine!   As you can imagine, my kitchen smelled incredibly festive and was warm and homely.

I wanted to share the photos of my mincemeat in case they inspire anyone else to cook their own.  In my humblest opinion, it’s so much better than buying a jar in the shop.  I’m happy that I know exactly what is in my batch and it’s super delicious.  And I’d finished everything, including washing up, in just 45 minutes!

I found a recipe at A Spoonful of Sugar which was originally published in Nigella Lawson’s How to be a Domestic Goddess cookbook.  It’s based on cider and apples and laced with cinnamon, nutmeg, cloves, ginger and brandy.  I made a full batch (2kg) which is easily enough for about 60 mince pies – it should certainly keep me going for the month!

Look – I nearly managed to peel a whole apple in one go!

1. Peel and chop 4 large cooking apples (about 1kg):

2. Dissolve 250g of brown sugar in 250ml of medium dry cider in a very large saucepan:

3. Add the apple slices and simmer:

4. Add 500g of dried mixed fruit:

5. Add 1 teaspoon of festive spices:

6. Add 75g of glace cherries and 75g of almonds:

7. Add the zest of a whole lemon and the juice of half a lemon:

8. Give it all a good mix (easier said than done unless you have a bigger saucepan than me) and then simmer for 30 minutes:

9. Take off the heat and allow to cool slightly.  Add 6 tablespoons of brandy!

And voila!  What a beautiful colour!

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3 Responses to Vegan Suet-Free Mincemeat

  1. Ali says:

    Looks lovely. What type of pastry do you use for the mince pies?


  2. Pingback: Ich tue alles für…Butterplätzchenteig | küchenzeilen

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