Vegan Mincemeat (Made Without Suet)
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4.8
15 reviews
Excellent
Vegan Mincemeat (Made Without Suet)
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Fruity mincemeat for mince pies, made with a vegetarian alternative to suet!
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Ingredients
- 50 g vegan margarine (3 tablespoons)
- 330 g dried fruit 2+⅓ cups) I used a mixture of raisins, dried cranberries, sultanas and glace cherries, roughly chopped
- 50 g mixed peel (3 tablespoons)
- 1 small apple sub for any other green apple, Bramley, peeled, cored and finely chopped
- 50 g almonds ⅓ cup, finely chopped, blanched
- 100 g light brown sugar (½ cup)
- ½ Teaspoon cinnamon
- ½ Teaspoon allspice I used this one
- Zest and juice lemon
- 150 ml dark rum ½ cup + 2 tablespoons) sub for fruit juice for mincemeat without alcohol, or sherry or brandy
Notes
- Store in airtight containers, zip lock bags or jars in the fridge for up to 1 month.
- If you stir in the alcohol at the end, once the mixture has cooled, you can store mincemeat in sterilised jars for up to 2 years in a cool, dry place.
- This recipe makes around 750g of vegan mincemeat or 3 packed cups. It's enough to fill 12-24 mince pies, depending on how deep the pies are. Multiply or divide the recipe as needed.
- The liquid part of the mixture will seem quite runny at first but will become thicker and stickier after 24 hours in the fridge.
- Recipe is adapted from Mary Berry's special mincemeat.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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