Jewelled mincemeat

Mince pies recipe for 4 - 8 people, takes only 20 mins; recipe has cooking apple, mixed spice, cinnamon, light muscovado sugar, oranges, lemon, cranberry, raisin, brandy, apricot, mixed nut and tropical fruit.

Jewelled mincemeat

Jewelled mincemeat

Recipe by Chef Soomro Course: Mince pies

4 - 8

Prep time

20 mins


  • Lemon: 1 lemon, zested and juiced
  • Cinnamon: 1 tsp ground cinnamon
  • Apricot: 100g dried apricot, chopped
  • Raisin: 100g raisin
  • Cranberry: 350g cranberry, fresh or frozen
  • Mixed Spice: 1 tsp ground mixed spice
  • Brandy: 300ml brandy, rum or sherry
  • Light Muscovado Sugar: 350g light muscovado sugar
  • Mixed Nut: 175g mixed nut (such as brazils, pecans, almonds and hazelnuts), toasted and chopped
  • Oranges: 3 oranges, zested
  • Cooking Apple: 1kg cooking apple
  • Tropical Fruit: 250g dried tropical fruit (such as pineapple, papaya, etc), chopped


  1. Peel, core and chop the apples, then put them in a large pan with the spices, sugar, citrus zests and juices. Bring to the boil then cover and simmer for about 10 mins until the apples start to soften. Add the cranberries, raisins and alcohol. Bringto the boil, stirring well, then reduce the heat and simmer for 20-30 mins, uncovered, until thickened. Stir in the apricots, nuts and tropical fruits. Remove from the heat, leave to cool, then pack into sterilised jars.Seal, label and keep for up to one month in the fridge, or six months in the freezer.