Mince pies recipe for 4 - 8 people, takes only 5 mins; recipe has sultana, dried apricot, dried cranberries, mixed peel, brandy, lemon, orange, suet, cranberry, brown sugar, ground cinnamon and ground nutmeg.
Cranberry jewelled mincemeat
Course: Mince pies
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Lemon: zest and juice 1 lemon
- Brown Sugar: 200g soft brown sugar
- Orange: zest and juice 1 orange
- Ground Nutmeg: 1/2 tsp ground nutmeg
- Ground Cinnamon: 1 1/2 tsp ground cinnamon
- Sultana: 500g mixture of raisins, currants and sultana (use jumbo or golden sultanas if you can get them)
- Dried Apricot: 140g dried apricot, chopped
- Cranberry: 100g fresh or frozen cranberry, roughly chopped
- Brandy: 150ml brandy
- Dried Cranberries: 85g dried cranberries
- Mixed Peel: 85g mixed peel
- Suet: 175g suet
Directions
- 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.
