I’ve made store bought mincemeat feel a bit fancier by mixing in some fresh spices and a spoonful of booze! But mincemeat is quite easy to make and whilst you can buy really good quality jars in supermarkets, nothing really compares to homemade.
I’m a big fan of cranberries and this recipe really showcases their flavour. The final product is quite tart but this is tempered by the addition of a little Amaretto (is there anything that can’t be improved with a little Amaretto ;-P). If you prefer, you can go without the alcohol completely or try adding sherry to maintain that sharp taste.
This recipe will make just over a kilo of mincemeat. Why not make a few extra jars to give as gifts?
You will Need:
2 granny smiths
650 grams of dried cranberries
110 grams shredded vegetable suet
125 grams soft brown sugar
zest and juice of an orange
zest and juice of a lemon
3-4 tablespoons of Amaretto (optional)
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons mixed spice
- Finely chop the granny smiths. there’s no need to peel them, just core then and chop then as small as you can.
- In a large bowl combine the cranberries, suet, granny smiths, juice, zest, sugar and spices.
- Stir well, cover and leave overnight or for 12 hours to allow the flavours to mingle.
- Place the bowl in a very low oven 110 maximum.
- Leave in the oven for 3 hours.
- Remove from the oven.
- The mincemeat will appear to be swimming in fat! Stir well and allow to cool.
- Sterilise your jars using your preferred method.
- Stir the mincemeat again, this time adding the Amaretto if you’re using it.
- Spoon into jars and cover with a wax disc.
- Seal and allow to rest for a week before using.
- The mincemeat will keep for two years
It’s delicious!!! Honestly this mincemeat is so good.