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Cherry and cranberry mincemeat

I used to hate mince pies until I tried a homemade one. The secret of a good mince pie is definitely in the mincemeat - it just has to be homemade! Luckily it’s really easy to make, even if you’re short of time. This cherry and cranberry mincemeat is perfect for those who are disorganised or need something at the last minute, as it can be used immediately - although it’s best left to infuse for 24 hours.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 8 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 Tbsp sultanas
  • 4 Tbsp dried cherries
  • 4 Tbsp cranberries
  • 1 Bramley apple coarsely grated
  • 3 Tbsp dark muscovado sugar
  • 3 Tbsp mixed chopped candied peel
  • Grated zest and juice of 1 mandarin
  • Grated zest and juice of ½ lemon
  • 1 tsp mixed spice
  • ½ tsp cinnamon
  • 3 Tbsp ground almonds
  • 3 Tbsp orange brandy
  • 2 Tbsp chopped blanched almonds

Method
 

  1. Put all ingredients in a bowl and mix well.
  2. Cover and chill for about 24 hours before transferring it into a jar.
  3. Store in the fridge until needed. Use in mince pies and cakes.