Name: Cranberry jewelled mincemeat
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Makes 4 jars
Cuisine: British
Ingredients: 500g mixture of raisins, currants and sultana (use jumbo or golden sultanas if you can get them); 140g dried apricot 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 cranberry roughly chopped; 200g soft brown sugar; 1 ½ tsp ground cinnamon; ½ tsp ground nutmeg

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Cranberry jewelled mincemeat

Cranberry jewelled mincemeat

James Martin

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Makes 4 jars

Easy

Prep: 20 mins

Cook: 5 mins

Plus overnight soaking

A star rating of 4.8 out of 5.8 ratingsRate

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Cooking up batches of this festive, fruity mincemeat will fill your kitchen with the smell of Christmas

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Ingredients

Nutrition

Units:

MetricUS

500g mixture of raisins, currants and sultana

(use jumbo or golden sultanas if you can get them)
140g dried apricot

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 cranberry

roughly chopped
200g soft brown sugar
1 ½ tsp ground cinnamon
½ tsp ground nutmeg

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Nutrition: per 2 tbsp

kcal102
fat3g
saturates2g
carbs16g
sugars16g
fibre1g
protein0g
salt0g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

STERILISING YOUR JARS

To sterilise jars, wash in hot soapy water, rinse well, then leave in a low oven to dry completely before filling.

Recipe from Good Food magazine, November 2012

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A star rating of 4.8 out of 5.8 ratings

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