Ingredients
250 g raisins
350 g dried currants
50 g dried peach
2 Bramley apple
1 orange
2 lemons
50 mL cider vinegar
250 g brown sugar
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. clove
½ tsp. cinnamon
50 mL brandy
Method
In a large saucepan, dissolve the brown sugar with the vinegar over medium heat.
Chop the apple in small pieces and combine all the ingredients expect the brandy in the saucepan.
Cover the pan and gently heat until the mixture starts boiling.
Reduce the heat to simmer and cook until it becomes a dark brown vegan mincemeat and it acquire a chutney or jam texture.
Remove from heat and let to cool down.
Once the mincemeat is quite cold, add the brandy, stir it well and transfer it into sterilized preserving jars.
Products Used
Home Made Glass 500ml Preserving Jar