Last Minute Whisky & Ginger Mincemeat (Citrusfree, NutFree & Vegan)
This Last Minute Whisky & Ginger Mincemeat is allergen free, vegan friendly and takes just 20minutes to prepare. Sticky, sweet, sour and with a spicy kick from the ginger ale its packed full of festive flavours making it a great alternative to the traditional mincemeat.
For those of us who have to avoid some or all citrus fruits, Christmas can be an interesting time of year. (I challenge you to find a mince pie that is void of candied peel) But add to that mulitple allergies AND a dislike of brandy and to be honest most festive treats are out of bounds. Even if you scour the freefrom aisles! Don’t get me wrong, its great that the supermarkets are doing more and more to cater for those who need (or choose) to avoid gluten but for those of us who need to avoid multiple allergens choice is very thin on the ground. Mind you I wouldn’t expect them to cater for my random-not-top14 allergies so had resigned myself to having a mince pie free xmas. I had heard a rumour that actually making your own mincemeat is really easy ( Intolerant Gourmand has a lovely freefrom traditional recipe) but I have never tried. Also I always assumed that you needed to be organised and make it up months before BUT… HOW WRONG WAS I!!
My Last Minute Whisky & GInger Mincemeat is a Scotch & Ginger in a jar! Its stuffed full of Christmassy flavours just without all the oranges and brandy! FreeFrom all top14 allergens, citrus AND its all vegan thanks to a nifty little swap of coconut oil for the suet. Now here I should mention that yes whisky is made from grains that contain gluten but the production process means that it is actually listed as glutenfree. Obviously if you would rather not chance it then just leave the whisky out or replace it with apple, cranberry or lemon juice. Best of all this mincemeat is ready in just 20minutes as the heat speeds up the process!
This mincemeat is not far off the traditional fruit version in texture but it is definitely much better in taste! Our official Mincemeat Quality Control Analyst a.k.a Grumps said it was ‘Excellent’ and is looking forward to trying it in a mince pie! I am aware that spicy ginger is not everyone’s favourite so you can swap it out for apple juice or cranberry juice. For all you Whisky sour drinkers, replace the ginger ale with bitter lemon and a squeeze of lime juice… oooh cocktail flavoured mince pies… Now there is an idea for Christmas 2018! Which one should I try next? GIn & Tonic? Mojito? Margarita? Let me know in the comments and I’ll see what I can do!
Back at The Bakery, The Peachicks are ridiculously excited about Christmas and we are slowly getting everything ready. The list of edible gifts that need to be made is getting longer everyday and this recipe makes 1Litre of mincemeat. Put in small clip top jars with a pretty ribbon and make some friends very happy! This mincemeat can be turned into a beautiful alternative to a traditional Christmas Cake with just a couple of added ingredients and would make a lovely addition to a batch of fudge.
Recipe for Last Minute Whisky & Ginger Mincemeat
For those of us who have to avoid some or all citrus fruits, Christmas can be an interesting time of year. (I challenge you to find a mince pie that is void of candied peel) But add to that mulitple allergies AND a dislike of brandy and to be honest most festive treats are out of bounds. Even if you scour the freefrom aisles! Don't get me wrong, its great that the supermarkets are doing more and more to cater for those who need (or choose) to avoid gluten but for those of us who need to avoid multiple allergens choice is very thin on the ground.
- 200 g Sultanas
- 100 g Dried Cranberries
- 100 g Chopped Dates
- 1.5 tsp Ground Cinnamon
- 200 g Brown Sugar
- 300 ml Ginger Ale (or apple/cranberry juice)
- 3 tbsp Coconut Oil
- 1 Large Bramley Apple Diced
- 3 tbsp Whisky
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Clean & Sterilize glass jars (wash in a dishwasher) and leave to dry while you make the mincemeat.
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Add all the ingredients to a large heavy saucepan and stir to mix together.
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Bring to the boil. Lower the heat and simmer for 15-20minutes until the mincemeat starts to thicken.
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Pour into the jars and fill to the top. Put on the lid and leave to cool. Add a pretty ribbon for gifts or keep in the fridge until you want to make a Christmas Cake or batch mince pies.
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This sounds really gorgeous, with the coconut oil and the ginger ale – I love all the ingredients you’ve used. And it’s so easy to make too:) Pinned!