Name: Vegetarian Christmas Mincemeat
Ingredients: 250g each of raisins, sultanas (golden raisins) and currants; 50 g each of chopped dried candied peel, glacé cherries, glacé angelica root (optional); Finely chopped almonds; Grated rind of an orange and lemon; 2 chopped cooking apples; Juice of the orange and lemon; 250g brown sugar; Cinnamon, cloves, nutmeg, allspice to taste (I go heavy on the cinnamon myself); 75cl apple cider (hard or soft); Brandy

Ingredients

Units Scale

250g each of raisins, sultanas (golden raisins) and currants
50 g each of chopped dried candied peel, glacé cherries, glacé angelica root (optional)
Finely chopped almonds
Grated rind of an orange and lemon
2 chopped cooking apples
Juice of the orange and lemon
250g brown sugar
Cinnamon, cloves, nutmeg, allspice to taste (I go heavy on the cinnamon myself)
75cl apple cider (hard or soft)
Brandy

Cook Mode Prevent your screen from going dark

Instructions

Put everything in a large pot and place over a low and even heat. You will need to let everything simmer down to a nice jammy consistency. This will take anywhere from 60-80 minutes. Take off the heat and put in a good slug of brandy. Then another. Leave the mincemeat to macerate overnight.

Next morning gently reheat and pot into hot, sterilized jars. Add a teaspoon of brandy to each jar and seal.