Last Minute Whisky & Ginger Mincemeat (Citrusfree, NutFree & Vegan)
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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 Jars
- 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
Clean & Sterilize glass jars (wash in a dishwasher) and leave to dry while you make the mincemeat.
Add all the ingredients to a large heavy saucepan and stir to mix together.
Bring to the boil. Lower the heat and simmer for 15-20minutes until the mincemeat starts to thicken.
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.