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Cranberry jewelled mincemeat

Cranberry jewelled mincemeat

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per 2 tbsp
HighlightNutrientUnit
kcal102
fat3g
saturates2g
carbs16g
sugars16g
fibre1g
protein0g
low insalt0g
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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

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.

Goes well with

Recipe from Good Food magazine, November 2012

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Overall rating

A star rating of 4.8 out of 5.7 ratings
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