…Christmas/Yule/Solstice or whatever you like to celebrate in December!
Woke up to this this morning…
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.
I don’t remember where I found the recipe as it was years ago, but it’s vegan, fat-free, and divine.
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.