![Dairy-free Christmas fruit mince](https://www.allysongofton.co.nz/content/recipes/3840.jpg?width=320&height=479&fit=bounds)
Coconut oil (which is solid at room temperature) makes an acceptable fat replacement for traditional Christmas fruit mince. Suet or butter can also be used.
Ingredients
- 125 grams coconut oil, coarsely chopped
- 1 cup currants
- 1 cup raisins
- 1 cup sultanas
- 1 apple, peeled and chopped
- ¼ cup chopped glace ginger
- 2 tablespoons mixed peel
- ¼ cup brown sugar
- grated rind and juice of 1 orange
- ½ teaspoon grated nutmeg
- ½ teaspoon mixed spice
- ¼ cup brandy
Method
- Put the coconut oil, currants, raisins, sultanas, apple, ginger and peel into a food processor and pulse together until finely chopped. Transfer to a bowl and mix in the remaining ingredients.
- Pack into 3 clean and dry 250ml-capacity jars and seal. If possible, stand for 2 weeks before using to make mince tarts. Should you be leaving the fruit mince any longer - say a couple of months - melt a little coconut oil and pour a little on top of each jar before sealing to ensure the mince underneath is very airtight.
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