…Christmas/Yule/Solstice or whatever you like to celebrate in December!

Woke up to this this morning…

  We have seen snow at higher elevations before now, but last night it snowed on us!

I am not good at planning far ahead for December festivities as we don’t make a huge deal of them, but one of the things I do like to eat around Christmas is mince pies. The last couple of years, I haven’t bothered to make mincemeat, but this year I decided it was time to make the effort again. You may be aware that a lot of commercial mincemeat is made with added suet (animal fat) unless you buy a specifically vegetarian brand, and even then, it’s so easy to make one’s own, why not just do that? Then you know what went into it.

  
The recipe I have says to make it four to six weeks ahead, and I’m just squeaking in on time, what with Christmas being only a month away. 

I don’t remember where I found the recipe as it was years ago, but it’s vegan, fat-free, and divine. 

Mincemeat recipe

3 cups currants 

1.5 cups golden raisins or sultanas 

1.5 cups Thompson raisins

(I think you can use any combination of your favourite dried fruits; I usually use dried cranberries in the mix too)

1lb chopped apples (say 3 good-sized ones or 4 small)

2.5 cups sugar (it’s tempting to cut back on the sugar but it is probably there for preservation properties)

1 teaspoon allspice 

1 teaspoon nutmeg

1 teaspoon cinnamon

Juice of 2 lemons (and zest if organic)

0.75 cup fruit juice (please, not from concentrate)

Mix all together in a large bowl, cover and leave in fridge overnight. Pack into sterilized  jars with lids (no need to heat or vacuum seal), refrigerate for 4 – 6 weeks. 

This is really delicious used in tarts (small or large) for a traditional taste of a British Christmas.