Cranberry jewelled mincemeat

Cranberry jewelled mincemeat

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

Prep: 20 mins Cook: 5 mins Plus overnight soaking

Easy

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: per 2 tbsp

  • kcal102
  • fat3g
  • saturates2g
  • carbs16g
  • sugars16g
  • fibre1g
  • protein0g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.

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
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • zest and juice 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 175g suet
  • 100g fresh or frozen cranberry, roughly chopped
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 200g soft brown sugar
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg

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.

Ads by Google

Comments, questions and tips

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

Comments (9)

kotarek's picture
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
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
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
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
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
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
4

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 (2)

ldupuy's picture

Hello,
I'm really interested in this recipe, but as I live in France, getting suet is very difficult.
If I follow wome reviews and make it with butter, how long do you think this will last? and does it need to be kept in the fridge in that case?
thanks a lot for your help

goodfoodteam's picture

Yes, butter is perfectly ok to use in this. It will slightly alter the keeping time, so use within 4 months. Store in the fridge once opened.

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…