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


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 

MasterClass Non-Stick Heavy Duty 18cm Saucepan 

KitchenCraft Large Chopping Board