1lb/450g cooking apples, peeled, cored and finely chopped
8oz/225g shredded vegetable suet
12 oz/350g sultanas
16 oz/450g dried apricots
12oz/350g soft dark brown sugar
grated rind and juice of 2 oranges
grated rind and juice of 2 lemons
2oz/60g whole almonds, slivered
4 tsp mixed spice
1/2 tsp ground cinnamon
half a nutmeg, grated
6 tbsp vegan brandy
Mix all ingredients ,except the brandy, together in a bowl then cover and leave for 12 hours. To
prevent fermentation place the mincemeat in a 120C/ 225F oven for 3 hours. Then allow to cool,
stir in brandy and put in clean jars and seal.
8oz/225g shredded vegetable suet
12 oz/350g sultanas
16 oz/450g dried apricots
12oz/350g soft dark brown sugar
grated rind and juice of 2 oranges
grated rind and juice of 2 lemons
2oz/60g whole almonds, slivered
4 tsp mixed spice
1/2 tsp ground cinnamon
half a nutmeg, grated
6 tbsp vegan brandy
Mix all ingredients ,except the brandy, together in a bowl then cover and leave for 12 hours. To
prevent fermentation place the mincemeat in a 120C/ 225F oven for 3 hours. Then allow to cool,
stir in brandy and put in clean jars and seal.
