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

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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