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