Cranberry Jewelled Mincemeat

Cooking up batches of this festive, fruity mincemeat will fill your kitchen with the smell of Christmas

• Cooking Time Prep 20 mins
  Cook 5 mins
• Skill Level Easy
• Servings Makes 4 jars

Nutrition per serving

• Kcalories

  102

• Protein

  0g

• Carbs

  16g

• Fat

  3g

• Saturates

  2g

• Fibre

  1g

• Sugar

  16g

• Salt

  0g

Ingredients

• 500g mixture of raisins, currants and sultanas (use jumbo or golden sultanas if you can get them)
• 140g dried apricots, chopped
• 85g dried cranberries
• 85g mixed peel
• 150ml brandy
• zest and juice 1 lemon
• zest and juice 1 orange
• 175g suet
• 100g fresh or frozen cranberries, roughly chopped
• 200g soft brown sugar
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg

Directions

1. Tip the dried fruits and mixed peel into a large bowl. Pour over the brandy, zests and juices. Stir, then cover and leave to soak for 24 hrs.
2. Tip the mixture into a large saucepan with the remaining ingredients and stir well. Set over a medium heat and, once the suet has melted, turn up the heat and bubble for a few mins. Pack while hot into sterilised jars (see tip, below). Leave in a cool, dark cupboard for at least a fortnight, or for up to 6 months.

Categories: All Christmas