Cranberry jewelled mincemeat

Cranberry jewelled mincemeat

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 5 mins Plus overnight soaking

Skill level

Easy

Servings

Makes 4 jars

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

Nutrition and extra info

Nutrition info

Nutrition per 2 tbsp

kcalories
102
protein
0g
carbs
16g
fat
3g
saturates
2g
fibre
1g
sugar
16g
salt
0g

Ingredients

  • 500g mixture of raisins, currants and sultanas (use jumbo or golden sultanas if you can get them)
  • 140g dried apricots, 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 cranberries, roughly chopped
  • 200g soft brown sugar
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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 from Good Food magazine, November 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
kotarek's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just an update on previous comment. Mince is fantastic, I will make every year from now on and will never buy shop stuff again!!!!

janstap's picture

Hi janet, Could you possibly let me know where you got frozen cranberries? in Brisbane, I have not been able to find them & would really love some for Xmas?
Thanks

gervais's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Sorry only just seen this, I got the frozen cranberries from my local deli in kenmore but they were the last, they are as rare as hens teeth. Not sure what to do this Christmas. I am amazed at the scarcity as they are even used in australian recipes Donna hay for example . So many things are difficult to get here.

borumha2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a fabulous recipe, I used salted butter instead of suet but wouldn't alter sugar too much as the fresh cranberries add a tartness that's just perfect. I'm on my second batch, first one was very popular with family, I gave it all away. Will never buy the shop stuff again, there's no comparison.

saschlet's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty, probably needs a bit less sugar as has so much fruit. Worked well with fresh cranberries. Lovely! This will be my main mincemeat from now!

gervais's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made this after managing to get frozen cranberries ( fresh ones impossible in Brisbane!) It is the best mincemeat recipe I have made so far, will definitely make this a regular, will never buy bought mincemeat again and was also so easy. I left the mix soaking for about a week (difficult to get suet here too!)

kotarek's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic recipe, although I did use unsalted butter instead of suet. Mice meat looks fantastic and taste great too. Cant wait till Christmas!!!

morgan32's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A lovely, fruity mincemeat but it's impossible to find fresh or frozen cranberries anywhere near where I live. I used dried cranberries and soaked them in cranberry juice...it seemed to work.

Questions

Tips