Stir-up Sunday is just around the corner - the day people typically make their Christmas puddings - and while I won't be making a pudding, I'll definitely be making more of this mincemeat. It's super quick and easy to make, and tastes even better over time, making it perfect for homemade Christmas Eve mince pies for Santa (if it lasts that long!).
Feel free to use regular butter and add in 30g chopped almonds if not nut free.
Storing: Store in an airtight jar or container at room temperature for up to a few months.
Recipe
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 1 large jar or 2 smaller jars
Ingredients:
500g mixed dried fruit
1 apple, peeled and finely chopped
105g vegan butter, diced
225g light brown sugar
1tsp cinnamon
1tsp mixed spice
Zest and juice of 1 orange
150ml brandy
Method:
Tip all ingredients except the brandy into a large saucepan. Gently bring to a boil, stirring until all ingredients are fully mixed, and let simmer for 10mins.
Let cool for 20mins before adding in the brandy. Stir to fully combine and leave to completely cool before storing in jars or an air tight container at room temperature.
Use for mince pies!
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