Cranberry mincemeat
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 1.2kg -enough for 24 pies
A fruity take on the traditional cranberry sauce.
Ingredients
- butter: 100驳/3陆辞锄 butter
- brown sugar: 200g/7oz soft dark brown sugar e.g. unrefined muscovado
- orange juice: 250ml/9fl oz orange juice
- : 2 tsp ground mixed spice
- cinnamon: 陆 tsp ground cinnamon
- ginger: 陆 tsp ginger
- nutmeg: pinch of grated nutmeg
- Bramley apples: 250g/9oz Bramley apples
- sultanas: 200g/7oz sultanas
- currants: 200g/7oz currants
- raisins: 100驳/3陆辞锄 dried cranberries or raisins
- candied peel: 200g/7oz mixed candied peel, finely chopped
- orange: 1 tbsp grated orange zest
- brandy: 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.
