Cranberry, brandy and orange mincemeat
Take your mince pies to another level with Matt Tebbutt’s delicious and easy, homemade Christmas mincemeat recipe.
Ingredients
- 300g/10½oz dried cranberries
- 1 Bramley apple, grated
- 30ml/1fl oz honey
- 150ml/5fl oz brandy
- 25ml/1fl oz Madeira or PX sherry
- 50²µ/1¾´Ç³ú brown sugar
- 1 orange, zest and juice
- 100²µ/3½´Ç³ú raisins
- 100²µ/3½´Ç³ú currants
- 30g/1oz prunes, stones removed, finely chopped
- 30g/1oz toffee dates, stones removed, finely chopped
- ¼ freshly grated nutmeg
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 pinch ground cloves
Method
Place all the ingredients apart from 100ml/3½fl oz of the brandy in a bowl and mix well. Leave to stand at room temperature for at least 2 hours.
Transfer the mixture to a large saucepan and cook over a low heat for 1 hour. Remove from the heat and stir in the remaining brandy.
Transfer the mixture into sterilised jars while the jars are still hot. Store in a cool dark place for at least 2 weeks to mature.
Recipe Tips
To sterilise your jars, wash them in hot soapy water and put the lids in a bowl of boiling water
Place upside down on a baking tray and heat the oven to 160C/140C Fan/Gas 3. Place in the oven for 10 minutes, then turn the oven off.
