Cranberry Mincemeat
This festive mincemeat recipe is bursting with rich flavors and warm spices, perfect for bringing a touch of holiday cheer to your table. The combination of tender Bramley apples, juicy sultanas, and a hint of brandy creates a luscious filling that's sure to elevate your sweet treats. Enjoy a taste of the season by incorporating this homemade mincemeat into your favorite holiday bakes.
— Constant Cookbook
Ingredients
- 100g/3½oz butter
- 200g/7oz soft dark brown sugar
- 250ml/9fl oz orange juice
- 2 tsp ground mixed spice
- ½ tsp ground cinnamon
- ½ tsp ginger
- pinch of grated nutmeg
- 250g/9oz Bramley apples
- 200g/7oz sultanas
- 200g/7oz currants
- 100g/3½oz dried cranberries or raisins
- 200g/7oz mixed candied peel
- 1 tbsp grated orange
- 150ml brandy
Instructions
- Combine the butter, sugar, orange juice and all the spices in a saucepan, and leave on a gentle heat, stirring occasionally, until the butter has melted and the mixture is smooth.
- Peel, quarter, core and finely chop the apples. Add the chopped apples to the pan, along with the sultanas, currants, cranberries or raisins, candied peel and orange zest, stirring well.
- Bring to the boil, and simmer gently for 10 minutes or until the apples have softened, then set aside.
- Add the brandy or other alcohol and allow to cool.
- When cold, spoon into clean, dry jars, and seal tightly and refrigerate for up to a month until required.
- To keep for up to six months, double the amount of alcohol.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 1.2kg -enough for 24 pies
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