Mincemeat, recipe, vegan, mince pies, homemade

Lemon Mincemeat

How to make Vegan Mincemeat

We all like those little pies full of tangy, vine fruits & spices, I say all, but, thats not quite true. Vegans are appalled by the addition of suet, in these festive fillers. 

All is not lost dearest Vegans, you shall have a pie. For I have created this luscious mince meat, especially with you in mind. Bursting with a tangy lemon flavour, using dried, cherries, berries & ginger & soaked in a shot or two of Greek Metaxa. Delicious.

Vegan, Mincemeat, Lemon, Mincepies, Homemade,
A taste of Sunshine

Vegan Lemon Mincemeat

Makes 2.5 kg      Time taken 1 hour  G/F D/F Vegan, Vegetarian  Allergens: NUTS

Ingredients:

6, Large Unwaxed Lemons

450g, Mixed Dried berries, cherries & cranberries.

225g, Crystalised Ginger or other fruit to your liking.

100g Shelled, green Pistachio nuts.

5, tbspns Olive Oil.

700g, Soft brown sugar.

1/2 level tspn each of nutmeg, ground mixed spice & cinnamon

200ml Brandy. ( I use Metaxa 5* Greek)

Method

Halve the lemons & squeeze out the juice & reserve.

Quarter the lemon peel, remove flesh & excess white pith

Place the prepared skins in a saucepan, cover with cold water, bring to the boil & simmer for 30mins.

Drain, cool slightly & place in a food processor, with the crystallised ginger,

Process until finely chopped.

Turn into a bowl & add the olive oil, pistachio nuts, dried fruits, strained lemon juice & sugar. Mix well with a wooden spoon.

Add the spices & brandy, stir well again & pack into sterilized jars. Cover & seal.

This is a gorgeous & unusual recipe for mincemeat with a tangy flavour. Can be used immediately, but improves with keeping.

Dried fruit, Mincemeat, homemade, food, cookery
Dried Berries & Cherries

Tomorrows Countdown to Christmas recipe will be Pastry, plus a gluten free version. Also a fool proof rough puff, with a difference.

Until tomorrow. Have a great evening

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