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Hazelnut Mincemeat

Vegan Mincemeat

Kate Ford | The Veg Space
A rich and boozy recipe for homemade vegan mincemeat to take your mince pies to the next level! Customise to your own taste with many variation ideas.
5 from 11 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Christmas
Cuisine British
Servings 4 medium jars
Calories 180 kcal

Ingredients
  

  • 2 bramley apples
  • 70 g hazelnuts
  • 500 g dried mixed fruit
  • 250 g vegetable suet
  • 400 g light brown sugar
  • zest and juice of 2 lemons
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 100 ml amaretto, brandy, sherry or orange juice, (check your choice is vegan)

Instructions
 

  • Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6.
  • Core the apples (but don't peel them). Place them in a baking dish then bake for up to 1 hour until the flesh is soft and bursting out of the skins.
  • Scoop the apple flesh into a large mixing bowl and discard the skins.
  • Chop the hazelnuts finely and add to the bowl.
  • Add all the remaining ingredients and mix well. Cover the bowl and leave overnight.
  • Decant into sterilised jars until required.

Video

Notes

Keep an eye on the apples in the oven. They can suddenly collapse as soon as the flesh is cooked through.
For a great texture, don't chop the hazelnuts too finely. It is lovely to come across a big nutty crunch in your mince pie!

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 24gProtein: 1gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 6mgPotassium: 152mgFiber: 2gSugar: 21gVitamin A: 8IUVitamin C: 1mgCalcium: 39mgIron: 1mg
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