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    Cranberry Mincemeat

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    Cranberry Mincemeat

    • Preparation time: 20 minutes, plus overnight soaking
    • Cooking time: 120 minutes
    • Total time: 24 hours


    • 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.

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