Cranberry jewelled mincemeat

Cranberry jewelled mincemeat

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(7 ratings)

Prep: 20 mins Cook: 5 mins Plus overnight soaking


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


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

  • zest and juice 1 lemon



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

  • zest and juice 1 orange



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

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


    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


  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.

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Comments, questions and tips

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29th Sep, 2016
Can you suggest an alternative to candied peel?
goodfoodteam's picture
21st Dec, 2018
Thanks for your question. You can simply pick one of the other dried fruit ingredients and increase it by 85g.
29th Nov, 2016
I don't add mixed peel as I'm not a fan. I reasoned there's enough citrus from lemon and orange so I just add more dried fruit. I also subbed grand mariner for brandy one year as it was all I had. I'm sure Cointreau would do same job and it's orange based too.
26th Jan, 2013
Just an update on previous comment. Mince is fantastic, I will make every year from now on and will never buy shop stuff again!!!!
17th Dec, 2012
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
19th Nov, 2013
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.
14th Dec, 2012
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.
14th Dec, 2012
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!
20th Nov, 2012
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!)
13th Nov, 2012
Fantastic recipe, although I did use unsalted butter instead of suet. Mice meat looks fantastic and taste great too. Cant wait till Christmas!!!


19th Dec, 2018
What could I use in place of the suet? I am in the states so I don't think I'll have much luck finding that! Thanks
goodfoodteam's picture
22nd Dec, 2018
Thanks for your question. You can use butter - freeze the block and then grate it. It's also possible to use veg shortening but it’s very soft and melts at a lower temperature so you would have to keep the mincemeat chilled.
3rd Aug, 2018
Hi all. I wondered if it's ok to use veg suet in this recipe? If so, can I use the same amount? Thanks!
goodfoodteam's picture
19th Aug, 2018
Thanks for your question. Yes, it's possible to substitute with the same amount of vegetable suet.
15th Nov, 2017
Can I substitute the brandy for something non alcoholic ? I don't drink and can't stand the taste.
goodfoodteam's picture
16th Nov, 2017
Thanks for your question. We haven't tested this recipe with any substitutes but you could try using orange juice as an alternative. You will be able to eat it straightaway. Without the alcohol to preserve it, we would recommend refrigerating it and using within two weeks.
29th Nov, 2015
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
10th Dec, 2015
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.
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