12 Days of Christmas Recipes: Day 2
Happy Boxing Day
I hope you have had a restful Boxing Day? It is very cold here today but it has been sunny, which is great. Another beautiful sky this evening – it is so lovely to stop and watch the changing colours as the sun sets and the sky darkens.
Today I am sharing a very simple vegan mincemeat recipe from The Hungry Herbivores (www.thehungryherbivores.com) – quick and easy to make. I have adapted it a bit and make it in small batches, adding a different liqueur to each batch.
Luxury Mincemeat
Makes 2 small jars
Preparation and cooking time: 20-25 minutes
Ingredients:
- 1 large Bramley apple, peeled and finely diced
- 1 cup mixed dried fruit (including cranberries, currants, raisins, cherries, mixed peel or your choice – you could also add chopped nuts if you wish)
- Zest & juice of one orange
- 1 tbsp. lemon juice
- ⅛ cup coconut sugar or muscovado sugar
- 1 tsp cinnamon
- ½ tsp mixed spice
- Pinch of ground cloves
- 2 tbsp. brandy or liqueur of your choice (optional) or apple juice
Method:
- Sterilise the jars. First wash them, rinse and drain. Place in a low oven for 15 minutes whilst making the mincemeat.
- Place all of the ingredients other than the brandy, if using, in a saucepan and simmer for about 20 minutes, until the apple is soft and has absorbed the spices and flavours.
- Remove from the heat and stir in the brandy or liqueur of your choice – Grand Marnier is also lovely, or apple juice for an alcohol free version
- Pour into sterilised jars and seal. If you are not adding brandy, keep it in the fridge.
As I mentioned yesterday, aside from mince pies, use it in mincemeat slices, in crumbles, swirled into Greek yogurt, and with ice-cream. It is also fabulous on porridge!
I hope you enjoy this. Let me know what your favourite version is.
Another recipe tomorrow.
Ali x
