Cranberry and almond mincemeat
The star ingredient of my mincemeat this year is cranberries, pre-soaked in brandy. I should call it boozy mincemeat really, as I’ve added even more liqueur to it at the end. I’m looking forward to making mince pies and other treats during the festive period!
Ingredients
Method
- Scatter the sultanas and cranberries into a large mixing bowl. Add the brandy and almond liqueur, toss well. Put a lid on and soak overnight.
- The next day transfer them into a heavy-based saucepan and add all the other ingredients (expect the last 3).
- Bring to the simmer and gently cook until the liquid has almost completely reduced. You should get a thick, sticky jam-like mixture.
- Turn the heat off and let it cool.
- When completely cool, add the muscovado sugar and the liqueur (if you don’t want too much booze add some lemon juice instead – about 2 Tbsp).
- Spoon the mincemeat into sterilised jars, seal them and store a cool place. When opened, keep the jar in the fridge.