Mincemeat is something I have been wanting to make for several years. It isn’t that it takes that long to make, but there are a lot of ingredients in it, which makes it a bit of a commitment to make. I really wanted to make a mincemeat with cranberries in, as I loved some cranberry mince pies that they sold at Sainsbury’s a couple of years ago and figured that homemade would be even better!
I found the recipe in Mary Berry’s Christmas collection, a great recipe book that I would highly recommend for awesome looking Christmas recipes. I like that this recipe can be made in advance- it lasts up to 6 months, and makes 4 x 370g jars. I used some big 600g compote jars- although I would have used smaller if I had them!
A jar of this would be a great Christmas present for someone you love.
To make this recipe you need sterilised jam jars to put it in to ensure the contents don’t go off. In order to do this heat the over to 140°C/120°C Fan. Wash jars in hot soapy water and rinse well. Then place them on a baking tray and put them in the oven to dry completely. Spoon the mincemeat in whilst the jars are still hot! Here’s a great guide.
- 175g currants
- 175g raisins
- 175g sultanas
- 175g dried cranberries
- 100g mixed peel
- 1 small cooking apple, peeled, cored and finely chopped
- 125g butter cut into cubes
- 50g whole blanched almonds, chopped
- 225g light muscovado sugar
- ½ tsp ground cinnamon
- 1 tsp mixed spice
- zest and juice of 1 lemon
- 200ml brandy(my choice), rum or sherry
Measure all the ingredients except the alcohol into a large pan. Heat gently, ensuring the butter melts. Then simmer very gently, stirring occasionally, for around 10 minutes.
Allow the mixture to completely cool. Then stir in the alcohol.
Spoon the mincemeat into the sterilised jam jars- see above for how to sterilise. Seal tightly and store in a cool place.
There’s several recipes I want to try with this mincemeat- but I will be posting up a mince pie recipe soon!