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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.

cranberry mincemeat recipe how to

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.

finely chopped apple

  • In a large bowl combine the cranberries, suet, granny smiths, juice, zest, sugar and spices.

fruit and liquid

  • 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.

after the oven

  • 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.

Love Rachel


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