Vegan Mincemeat for Vegan Mince Pies
Vegan mincemeat full of fruit and spice pepped up with brandy and port for a real festive flavour celebration!
- 200 g firm pears peeled and chopped into dice
- 200 g Bramley apples peeled and grated
- 1 lemon zest and juice
- 1 orange zest and juice
- 450 g mixed dried fruit a combination of sultanas, currants and raisins
- 100 g glace cherries chopped
- 50 g dried apricots chopped
- 50 g dried figs chopped
- 50 g soft dark brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 60 ml vegan port
- 30 ml vegan brandy
In The Oven
Preheat oven to 90C/200F
Put all the prepared ingredients into a large oven proof casserole dish with a lid.
Cook in the low oven for an hour and a half.
Stir well and allow to cool completely.
Transfer to sterilised jars and seal.
In A Slow Cooker
Combine all the prepared ingredients and add to the slow cooker dish. Cover and cook on low for 8 hours.
Leave to cool, stir well, transfer to sterilised jars.
Nutritional information is provided for one serving - this would be one tablespoonful of vegan mincemeat to be added to pastry to make a mince pie.
The recipe is enough to make about 3 x 350g jars of mince meat which is enough for about 36 mince pies.
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Calories: 66kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 137mg | Fiber: 2g | Sugar: 12g | Vitamin A: 61IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg