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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!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 12 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g sultanas
  • 200 g cranberries
  • 100 ml brandy
  • 50 ml Amaretto
  • 100 g almond flakes roughly chopped
  • 150 g mixed peels
  • 150 g 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

Method
 

  1. 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.
  2. The next day transfer them into a heavy-based saucepan and add all the other ingredients (expect the last 3).
  3. Bring to the simmer and gently cook until the liquid has almost completely reduced. You should get a thick, sticky jam-like mixture.
  4. Turn the heat off and let it cool.
  5. 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).
  6. Spoon the mincemeat into sterilised jars, seal them and store a cool place. When opened, keep the jar in the fridge.