Vegan mincemeat

• sultanas↗250g 250g
• currants↗125g 125g
• dried cranberries↗125g 125g
• chopped candied peel50g 50g
• lemon↗1 1

  zested and juiced

• vegetable suet↗150g 150g
• dark muscovado sugar↗150g 150g
• mixed spice2 tsp 2 tsp
• small bramley apple↗1 1

  peeled, cored and grated

• brandy↗75ml 75ml

  or orange juice

Step-by-step instructions

1. 1

   Mix the sultanas, currants, cranberries, candied peel, lemon zest and juice, the suet, sugar, mixed spice and grated apple together in a saucepan. Stir over a low heat for 5-10 mins, or until the suet and sugar have melted together.

2. 2

   Remove the pan from the heat and stir in the brandy or orange juice. Pack the mincemeat into sterilised jars (find out how to sterilise jars). Leave to mature in a cool, dry place for at least two weeks – the liquid will thicken as the mincemeat matures. Will keep in the fridge for six months.