We love this mincemeat at home – it beats any mincemeat in a jar, absolutely hands down. It’s beyond tasty, and the nice big chunks of fruit and almonds in the mix make it even better. Plus, there is no suet in this mincemeat recipe, so its suitable for vegetarians and you don’t have to eat chunks of actual animal fat – winner! This is also the only recipe I have seen with cranberries in, and I can tell you; they make all the difference.
I’ve found dried cranberries to sometimes be tricky to get a hold of. You should be fine over the Christmas period, but they aren’t standard stock in some of the smaller shops, so you are best going to something like a Tesco Extra (other stores are available, teehee). Oh, and make sure you have some jars to store your mincemeat in. We always have tonnes of empty jam jars hanging around in the cupboard, but this recipe will fill 4 jam jars, so make sure you have enough!
it’s so simple to make, all you do is add all the ingredients to the pan and cook it for 10 minutes once the butter has melted – it is genuinely that simple. I made the fatal error of not selecting a late enough pan, so I had to tip the mixture into a bigger pan. I wonder if this ever happens to Mary Berry? I doubt it, she is too good to make such rookie errors.
I doubled up this recipe because we make lots of mince pies in the run up to Christmas and we keep making them after Christmas as well! Plus, we had so much dried fruit in the house, it wasn’t all fitting in the tin, so I used this as an excuse to get rid of a fair few bags of the stuff. This recipe is from Mary Berry (gotta love Maz), and the original recipe is here if you want to take a look at it. It’s pretty close to Maz’s original, but I can never leave a recipe untouched, so there are some small changes.
- 175g currants
- 175g raisins
- 175g sultanas
- 175g dried cranberries
- 100g chopped mixed peel
- 1 small cooking apple
- 125g butter, cubed
- 50g whole blanched almonds, roughly chopped
- 225g light muscovado sugar
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp mixed spice
- grated rind and juice of 1 lemon
- 200ml brandy
- Peel and core the apple, then chop into small chunks – about the same size as the sultanas.
- Measure all the ingredients (apart from the brandy) into a large pan and heat gently, until all the butter has melted.
- Simmer gently, stirring occasionally, for about 10 minutes, then leave to cool.
- Once the mixture is cool, stir in the brandy.
- Spoon your mincemeat into sterilised jars and you are good to go!
When you stir in the brandy, you’ll probably think it looks like a lot – but trust me, it’s just the right amount. If you don’t have any brandy, you can use either sherry or rum, they work just as well, but will give a different flavour.
This mincemeat keeps forever; we still have some in the cupboard from last year. The combination of the butter and booze allows it to keep well. You can make it well in advance if you are one of those people who is very organised and prepared (I am not, as you may be aware).