Vegetarian Mincemeat
Servings 4 jars
Ingredients
- 175 g currants
- 175 g raisins
- 175 g sultanas
- 175 g dried cranberries
- 100 g mixed peel
- 120 g butter, vegan butter or coconut oil cubed
- 220 g light brown soft sugar
- 50 g almonds chopped
- 1 large bramley apple peeled, cored and grated
- 1 ½ teaspoon mixed spice
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 orange finely grated zest and juice
- 200 ml ruby port
Instructions
- Sterilise 4 370g jars and lids (or 5 slightly smaller ones) by washing in hot soapy water, rinsing well then placing them in a low oven until dry.
- Place all of the ingredients apart from the port into a large pan, heat gently, stirring, until the butter has melted then simmer very gently, stirring occasionally, for about 10 minutes.
- Remove from the heat and leave to cool until just warm then stir in the port. Divide the mincemeat between the sterilised jars, seal, and store in a cool place for up to six months.
Notes
Adapted from a recipe by Mary Berry.