Vegan White Russian Mincemeat

‘Mince Pies & Happy Hearts, this is how the Holiday Starts’

Growing up I had a strange relationship with Mince Pies,believing that Christmas just isn’t Christmas without them. But they just never cut it for me, I loved the Mincemeat scooping it out of its pastry shell with my stubby fingers, only to leave a sad, sugar laced pastry corpse on my plate. To this day I will still scoop mincemeat from the jar with a spoon

So now I am all grown up, I lace that sad soggy pastry with all things I love, nuts, whole grains, and spice. The perfect vessel to house this glorious take on mincemeat.

I have made it vegan as the ‘suet maggots’ never really worked for me. I prefer to stud this with dark chocolate prior to filling the pies… that works so much better……

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mincemeat, vegan mincemeat, plantbased, festive food, edible gifts

Yield: 20+

Author: Suze Morrison

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Vegan White Russian Mincemeat

Prep time: 8 MinCook time: 1 H & 30 MTotal time: 1 H & 38 M

Growing up I had a strange relationship with Mince Pies,believing that Christmas just isn’t Christmas without them. But they just never cut it for me, I loved the Mincemeat scooping it out of its pastry shell with my stubby fingers, only to leave a sad, sugar laced pastry corpse on my plate. To this day I will still scoop mincemeat from the jar with a spoon

Ingredients

• 300g Raisins
• 100g Currants
• 150g Dried Cranberries
• 100g Dried Cherries
• 80g Dried Figs
• 80g Dried Dates
• 150g Almond slivers
• 1 Apple, grated
• 2 Oranges, Zest & Juice
• 230g Light Muscovado Sugar
• 200ml Coffee Liqueur (substitute fruit juice if needed)
• 175ml Vanilla Vodka (substitute fruit juice if needed)
• 1tsp Allspice
• 1tsp Ginger, ground
• 2tsp Cinnamon, ground
• Dark Chocolate chips to mix through prior to filling the pies

Instructions

1. Preheat oven 100C. Place all ingredients apart from the Coffee Liqueur and Vodka in a Casserole pot. Cover with foil then add a tight lid.
2. Bake for 90 minutes, remove from the oven, and allow to cool. Meanwhile, sterilise some kilner/ mason jars in the warm oven.
3. Once cool, stir in both alcohols and spoon into your jars, seal tightly.
4. This will keep unopened for up to a year in the fridge (if using alcohol) or 6 months in a freezer bag in the freezer. If using juice, store for 1 months in the fridge.
5. Use to fill your pies, studding with dark chocolate if liked….

https://gourmetglow.co.uk/recipes/vegan-white-russian-mincemeat