No animals were involved in the making of this most festive of British classics. Each batch of indulgent spiced vegan friendly mincemeat lasts years, so we typically make one towards the end of November to enjoy Mince Pies, Strudels and more all winter long.
3 x Clean Jam Jars
Ovenproof Mixing bowls
Greaseproof paper & scissors
- The day before, simply mix all of the ingredients except the brandy in a large oven proof bowl. Cover with foil and leave in the fridge overnight (at least 12 hours).
- The following day, heat your oven to 120 degrees – that’s almost as low as it can go. Pop the mincemeat in the oven for 3 hours.
- While the mincemeat is cooking, carefully clean your jam jars & lids in hot soapy water and dry completely.
- After three hours, remove the mincemeat (which may look quite unappetising with the melted suet floating to the surface) and stir occasionally as it cools. When it is cool, add the brandy and stir.
- Meanwhile, increase the oven temperature to 180. Put the jars onto a baking tray and put them into the hot oven for 5 minutes to sterilise.
- Once the jars are cool (be careful!) fill them with the mincemeat. Cut a disk of greaseproof paper to top the mincemeat & pop the lid on.
- Store in a cool dark place for, well, as long as you need really!
Classic Mince Pies
For our family, it’s mince pies that define the start of Christmas. Normally, we’ll gather in the kitchen with a glass of something & prepare a batch. Sometimes, Phoebe will sneak away & make them herself before anyone notices! Either way, these Vegan Friendly Mince Pies are a festive treat that knocks shop bought out of the water.GET THE RECIPE