Cranberry Mincemeat


  • 200g fresh cranberries
  • 100g dried cranberries
  • 300g raisins
  • 200g sultanas
  • 100g currants
  • 200g whole, mixed candied peel, finely chopped
  • 150g vegetable suet
  • 1 medium-sized cooking apple, cored and grated
  • 300g soft brown sugar
  • 50g flaked almonds
  • 2 oranges, zested and juiced
  • ½ tsp ground cinnamon
  • 3 tsp ground mixed spice
  • ½ tsp freshly grated nutmeg
  • 6 tbsp brandy or Grand Marnier


  1. In a large bowl combine all ingredients, except the brandy or Grand Marnier, and mix thoroughly. Cover and leave in a cool place overnight.
  2. When you are ready to cook, preheat the oven to 140°C/gas mark 1. Transfer the mincemeat mixture to an ovenproof dish and stir well. Cover with foil and bake for 2 hours. Cool completely, stirring occasionally, then stir in the brandy or Grand Marnier. Pack in sterilised jars and seal. Store for up to 3 months in a cool place.
  • Preparation time: 20 minutes, plus overnight soaking
  • Cooking time: 120 minutes
  • Total time: 24 hours
4 stars

Average user rating Based on 9 ratings

This recipe was first published in Thu Nov 01 00:00:00 GMT 2001.