Light and fruity, with just a hint of tropical coconut, my luxury vegan mincemeat may be a traditional British Christmas favourite but it's packed with ingredients from places we've lived around the world.
In a large ovenproof bowl, combine everything, mix well, cover with a clean tea towel, and leave to marinate overnight.
Heat your oven to 110°C (225°F/gas mark ¼), give the mincemeat a good stir, cover loosely with tin foil, and allow it to gently cook for 2 hours in the oven.
Remove from the oven, take off the tin foil, and give the mincemeat another thorough stir.
Set aside to cool, stirring occasionally to make sure the coconut oil is evenly distributed, and that everything is coated.
Once the mincemeat has cooled, put into sterilised jars, and seal.
If unopened, this luxury vegan mincemeat will keep for at least 18 months - maybe longer. Once opened, it will keep in the fridge for six months or so.
Notes
Instead of individual spices, you could use 4 teaspoon of ground mixed spice - the type you use for cakes.