Name: Cranberry and almond mincemeat
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 500g sultanas; 200g cranberries; 100 ml brandy; 50 ml Amaretto; 100g almond flakes, roughly chopped; 150g mixed peels; 150g dark muscovado sugar; Grated zest and juice of 1 lemon; Grated zest and juice 1 orange; 1 tsp ground cinnamon; 1 tsp mixed spice; ½ tsp ground cloves; 1 tsp vanilla paste; 150 ml apple juice; 1 Tbsp soft dairy-free spread (optional); When cooled:; 3 Tbsp light muscovado sugar; 2 Tbsp almond liqueur (Amaretto); 2 Tbsp orange liqueur (Cointreau)

Cranberry and almond mincemeat

9 Dec 2020

by Dinna

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

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

500g sultanas
200g cranberries
100 ml brandy
50 ml Amaretto
100g almond flakes, roughly chopped
150g mixed peels
150g dark muscovado sugar
Grated zest and juice of 1 lemon
Grated zest and juice 1 orange
1 tsp ground cinnamon
1 tsp mixed spice
½ tsp ground cloves
1 tsp vanilla paste
150 ml apple juice
1 Tbsp soft dairy-free spread (optional)
When cooled:
3 Tbsp light muscovado sugar
2 Tbsp almond liqueur (Amaretto)
2 Tbsp orange liqueur (Cointreau)

Instructions

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.