Mincemeat. It’s a British institution. It’s boozy, fruity, and…. meaty?Well, screw that last bit. Supermarkets have largely done away with Suet in their mince pies, and I quite agree that the only “meat” needed in mincemeat appears in the name.
Another thing not factoring into my festive season is making pastry from scratch, so this recipe is just for rich, boozy mincemeat, and then you can stuff it into shop bought pastry (more on that below) if you so wish.
So, without further ado, grab a bag of raisins and some brandy, and join me in making a traditional Christmas treat that all of your vegan friends can enjoy, too…
Boozy Christmas Mincemeat
(to fill 6 mince pies)
1 cup raisins
2 tbsp. mixed peel
1 tbsp. Cointreau
1 tbsp. brandy
1 ½ tbsp. brown sugar
1 orange, juice & zest
½ tbsp. ground ginger
½ tbsp. ground nutmeg
½ tbsp ground cinnamon
- Peel and core your apple, then chop into 1cm cubes.*
*Grate your apple if you don’t want the texture of it in your mincemeat.
- Add the apple, brown sugar, Cointreau, brandy, orange juice & zest to a saucepan over medium heat, and allow to simmer for 1-2 minutes, stirring occasionally.
- Add your spices to the saucepan and stir everything to combine.
- Add the raisins and mixed peel to the saucepan, along with ½ cup of water. Turn the heat down and simmer on a low heat until the liquid has been absorbed by the fruit.
- Add another ½ cup of water and simmer until the majority of the liquid has been absorbed, then remove from the heat and enjoy!
Uses & storage:
- You can now use your mincemeat to make mince pies. For this, I use pre-made pastry from JusRol (Most of their products are vegan, but check the packaging yourself!) Puff pastry and shortcrust both work wonderfully for mince pies, and this recipe will make about six.
- If mince pies aren’t your style, you could also use this mincemeat to put a festive spin on a bowl of porridge. Stir the mincemeat in with your oats before cooking, so that the rich flavours get the chance to infuse into your breakfast!
- If you’re not sure yet which of these options to go with, store your mincemeat by first allowing it to cool, then decanting it into an air-tight jar and fastening the lid. Keep the jar of mincemeat in your fridge for 2-3 weeks (if you can leave it alone that long!)
Thanks for reading my recipe! Have a lovely festive season, however you’re spending it, and I’ll see you all next decade!