Cranberry mincemeat
Ingredients
- 100²µ/3½´Ç³ú butter
- 200g/7oz soft dark brown sugar e.g. unrefined muscovado
- 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
- 100²µ/3½´Ç³ú dried cranberries or raisins
- 200g/7oz mixed candied peel, finely chopped
- 1 tbsp grated orange zest
- 150ml brandy, cognac, rum or whisky
Method
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.
How-to videos
Related Recipes
