Cranberry Mincemeat is a modern British recipe for a classic blend of fruit, cranberries, spices, butter, sugar and alcohol that's typically used for baking Christmas cakes. The full recipe is presented here and I hope you enjoy this classic British version of: Cranberry Mincemeat.
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Ingredients:
100g butter
200g dark brown sugar
250ml orange juice
2 tsp mixed spice (pumpkin pie spice)
1 cm length of ginger, finely grated
1/2 tsp ground cinnamon
generous pinch of freshly-grated nutmeg
250g Bramley apples, grated
200g sultanas
200g currants
100g dried cranberries
200g mixed candied peel, finely chopped
1 tbsp freshly-grated orange zest
1 tbsp freshly-grated lime zest
150ml brandy, cognac or dark rum
Method:
Combine the butter, sugar, orange juice and the spices in a saucepan. Pace over low heat and cook gently, stirring occasionally, until the butter has melted and the mixture is smooth.
At this point add the grated apples to the pan along with the sultanas, currants, cranberries, candied peel, orange zest and lime zest. Mix thoroughly to combine then bring the mixture to a boil. Reduce to a simmer and cook for 10 minutes before taking off the heat and setting aside.
Stir in the brandy, cognac or rum then cover the pan and set aside to cool. When cold, spoon the mincemeat mixture into clean, sterilized jars. This mincemeat will keep in the refrigerator for up to a month. If you wish to store for longer, increase the amount of alcohol (300ml of alcohol will allow you to store for up to 6 months).
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