Cherry and fig mincemeat
This cherry and fig mincemeat is vegan, gluten-free and nut-free. It’s quite boozy though but you can substitute the alcohol with orange or cherry juice. This version is perfect for middle-eastern Christmas cakes, pies and treats. Before jarring, you can add ½ cup chopped pistachios or almonds if nuts are not an issue for you. You can read more aboutmincemeat here>>
Ingredients
Method
- Put the sultanas and cherries into a large mixing bowl. Add the brandy and mix well. Put a lid on and soak overnight.
- The next day transfer the mixture into a heavy-based saucepan and add all the other ingredients (expect the last 3). Bring to the simmer and gently cook until the liquid has almost completely reduced. After about 15-20 minutes you should get a thick, sticky jam-like mixture.
- Turn the heat off and let it cool.
- When completely cool, add the alcohol (if you don’t want too much booze, add some orange juice instead – about 2 Tbsp).
- Spoon the mincemeat into two sterilised jars, seal them and store these in a cool place. When opened, keep the jar in the fridge.