Each week in December, Hamilton food blogger Chanry Thach features a holiday recipe from a local chef
Traditionally, mincedmeat pie is often made with – you guessed it, meat.
But this week, Chef Sara Wiseman from Green Bar (236 James St. N) is sharing her vegetarian (or vegan) version.
Wiseman is best known for whipping up some of the city’s most decadent vegan desserts and creative vegan dishes.
She’s been working as a baker and vegan chef for over 15 years.
For the following recipe, Wiseman recommends sealing the mincedmeat in jars for presents or used in pies and tarts.
“I like to make pretty little individual tarts with the mincemeat. Mincemeat holds well in the refrigerator, so you can bake off fresh tarts several times over the holidays when you are expecting guests!”
Previously mentioned, mincemeat usually calls for lard, suet or beef.
The version Wiseman shares is vegetarian or vegan (if you use a vegan butter).
“If you think people will be turned off by the name, just don’t tell them it’s mincemeat until after they have tasted it!”, says Wiseman.
This holiday season, help us support Hamilton Food Share as part of CBC’s Sounds of the Season campaign to aid local food banks. You can donate food or cash at our 118 James N. station during business hours You can also donate online here.
6 cups apples, peeled and chopped into a small dice
1 ½ cup raisins (I use a mix of Thompson and golden raisins)
½ cup chopped candied citrus peel (I like to make my own using organic citrus fruit but you can use store bought peel to save time)
½ cup unsalted butter or vegan butter
¼ cup and 2 tablespoons apple cider vinegar
2 cups brown sugar (I use organic Muscovado sugar)
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
1 teaspoon sea salt
Put all of the ingredients into a medium-sized, heavy bottomed pot. Bring to a boil, stirring, and then lower the temperature to a simmer. Cook for approximately ½ hour, until the mixture is thick and clear.
Note: Wiseman uses a mixture of grapefruit, orange and lemon in her candied citrus peel. She has adapted a Martha Stewart recipe for the candied peel.
(A recipe will generally make more peel than needed for the mincemeat so you can keep it to use in other holiday baking. It’s great added to shortbread cookies!)