Best Jewelled Mincemeat Recipes

CRANBERRY JEWELLED MINCEMEAT

Cranberry jewelled mincemeat image

Cooking up batches of this festive, fruity mincemeat will fill your kitchen with the smell of Christmas

Provided by James Martin

Categories Condiment

Time 25m

Yield Makes 4 jars

Number Of Ingredients 12

Ingredients

500g mixture of raisins, currants and sultana (use jumbo or golden sultanas if you can get them)
140g dried apricot , chopped
85g dried cranberries
85g mixed peel
150ml brandy
zest and juice 1 lemon
zest and juice 1 orange
175g suet
100g fresh or frozen cranberry , roughly chopped
200g soft brown sugar
1 ½ tsp ground cinnamon
½ tsp ground nutmeg

Steps:

Tip the dried fruits and mixed peel into a large bowl. Pour over the brandy, zests and juices. Stir, then cover and leave to soak for 24 hrs.
Tip the mixture into a large saucepan with the remaining ingredients and stir well. Set over a medium heat and, once the suet has melted, turn up the heat and bubble for a few mins. Pack while hot into sterilised jars (see tip, below). Leave in a cool, dark cupboard for at least a fortnight, or for up to 6 months.

Nutrition Facts : Calories 102 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber

JEWELLED MINCEMEAT

Jewelled mincemeat image

A lighter, zingier and fruitier version of traditional mincemeat. Can be frozen for up to 6 months

Provided by Mary Cadogan

Categories Afternoon tea, Condiment

Time 1h

Yield Makes 1.8kg/4lb

Number Of Ingredients 12

Ingredients

1kg cooking apple
1 tsp ground mixed spice
1 tsp ground cinnamon
350g light muscovado sugar
3 oranges , zested
1 lemon , zested and juiced
350g cranberry , fresh or frozen
100g raisin
300ml brandy , rum or sherry
100g dried apricot , chopped
175g mixed nut (such as brazils, pecans, almonds and hazelnuts), toasted and chopped
250g dried tropical fruit (such as pineapple, papaya, etc), chopped

Steps:

Peel, core and chop the apples, then put them in a large pan with the spices, sugar, citrus zests and juices. Bring to the boil then cover and simmer for about 10 mins until the apples start to soften. Add the cranberries, raisins and alcohol. Bringto the boil, stirring well, then reduce the heat and simmer for 20-30 mins, uncovered, until thickened. Stir in the apricots, nuts and tropical fruits. Remove from the heat, leave to cool, then pack into sterilised jars. Seal, label and keep for up to one month in the fridge, or six months in the freezer.

Nutrition Facts : Calories 64 calories, Fat 1 grams fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium