Cranberry Jewelled Mincemeat
Capture the essence of the festive season with this delightful fruity mincemeat recipe. Packed with a medley of raisins, currants, and cranberries soaked in brandy and aromatic spices, this homemade mincemeat is guaranteed to infuse warmth and flavor into your holiday bakes.
— Constant Cookbook
Ingredients
- 500g mixture of raisins, currants and sultanas (use jumbo or golden sultanas if you can get them)
- 140g dried apricots , chopped
- 85g dried cranberries
- 85g mixed peel
- 150ml brandy
- zest and juice 1 lemon
- zest and juice 1 orange
- 175g suet
- 100g fresh or frozen cranberries , roughly chopped
- 200g soft brown sugar
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
Instructions
- Tip the dried fruits and mixed peel into a large bowl. Pour over the brandy, zests and juices. Stir, then cover and leave to soak for 24 hrs.
- Tip the mixture into a large saucepan with the remaining ingredients and stir well. Set over a medium heat and, once the suet has melted, turn up the heat and bubble for a few mins. Pack while hot into sterilised jars (see tip, below). Leave in a cool, dark cupboard for at least a fortnight, or for up to 6 months.
Cook Time
5M
Prep Time
PT20M
Yield
MAKES 4 jars
Nutrition
- Calories: 102 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 1 grams fiber
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