Cranberry mincemeat


Preparation method

  1. Combine the butter, sugar, orange juice and all the spices in a saucepan, and leave on a gentle heat, stirring occasionally, until the butter has melted and the mixture is smooth.

  2. Peel, quarter, core and finely chop the apples. Add the chopped apples to the pan, along with the sultanas, currants, cranberries or raisins, candied peel and orange zest, stirring well.

  3. Bring to the boil, and simmer gently for 10 minutes or until the apples have softened, then set aside.

  4. Add the brandy or other alcohol and allow to cool.

  5. When cold, spoon into clean, dry jars, and seal tightly and refrigerate for up to a month until required.

  6. To keep for up to six months, double the amount of alcohol.

Less than 30 mins preparation time

10 to 30 mins cooking time

Makes 1.2kg -enough for 24 pies

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

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James Martin presents with help from chefs Jason Atherton and Russell Norman.

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