Vegan Mincemeat

• Produce

  • 1 Apple, large
  • 1/2 cup Blueberries, dried
  • 1/2 cup Cherries, dried
  • 1/2 cup Figs, dried
  • 1 tsp Ginger, ground
  • 2 Lemons, Zest and Juice of
  • 2 Oranges, Zest and juice of
  • 2 tsp Rosemary chopped finely

• Baking & Spices

  • 3 tsp All spice, powder
  • 1 tsp Cinnamon, ground
  • 1 1/2 cup Coconut sugar

• Nuts & Seeds

  • 1 cup Almonds

• Beer, Wine & Liquor

  • 1 1/2 cups Port

• Other

  • 1 slightly rounded cup (140g dried cranberries

Found on avirtualvegan.com

Description

Ingredients

• 2 slightly heaped cups (300g) raisins (see recipe notes regarding substitutions for the dried fruits listed)
• 1 slightly rounded cup (160g) currants
• 1 slightly rounded cup (140g) dried cranberries
• ½ cup (100g) dried blueberries
• ½ cup (80g) dried cherries
• ½ cup (80g) dried chopped figs
• 1 cup (140g) chopped or slivered almonds (you can omit to make the recipe nut free)
• zest and juice of 2 lemons
• zest and juice of 2 oranges
• 1 large apple grated
• 1½ cup (225g) coconut sugar (any granulated sugar can be subbed)
• 3 teaspoons all spice powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 2 teaspoons rosemary chopped finely
• 1.5 cups (375mls) port (for an alcohol free version sub the post for unsweetened apple juice)

Directions

• Preheat the oven to 200°F
• Mix all ingredients except the port in a large oven proof bowl or casserole. Cover tightly with tin foil or a lid and place in the oven.
• Leave to warm in the oven for 90 minutes.
• Remove from the oven and allow to cool.
• Add the port and stir really well.
• Transfer into clean jars (see recipe notes below)