Boozy Cranberry Mincemeat with Cointreau

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Boozy Cranberry Mincemeat with Cointreau is a fresh, fruity filling for your mince pies. Gorgeously spiced and rich with festive flavour. Plus nut-free, vegan, suet-free and gluten-free if you’re looking for the perfect free-from mincemeat.

Cranberry Cointreau Mincemeat in a glass bowl next to jars of mincemeat and a bottle of cointreau on a wooden box

 

It’s traditional to whip up your Christmas mincemeat on stir-up Sunday (the last Sunday of November). That way all the flavours have a chance to bed in and get to know each other before becoming a blossoming mincemeat for your mince pies.

Well this mincemeat recipe doesn’t worry about any of that. The joy of this Cranberry Mincemeat is that it is just as delicious made fresh the hour before you make your mince pies or stored in a jar for a couple of weeks and brought out on Christmas Eve to make a last minute batch.

Why should you make this Boozy Cranberry Mincemeat this year?

  • The clue is in the title – boozy mincemeat! A great glug of Cointreau goes into this mincemeat to make it lusciously orangey and full of festive spirit. The combo of orange liqueur and cranberries is a total game-changer. We also add in pale ale and brandy for good Christmas measure.
  • Fresh cranberries! – They give the utmost fruitiness to our mincemeat, making it light bright and of course – fresh tasting. Dried cranberries are used for good measure.
  • It can be made last minute. It doesn’t need any resting time.
  • All the traditional flavours of mincemeat are still there. It’s not like eating a christmassy fruit pie – this is still very much a mince pie filling with dried vine fruits, spices and apples.
  • It’s a perfect mincemeat for all our free-from friends as it is vegan, suet-free, nut-free, dairy-free and gluten-free.

More mincemeat recipes you’ll love!

  • Easy Mincemeat Recipe – a real traditional go-to recipe
  • Old-Fashioned Beef Mincemeat – this one is made with actual beef mince. It’s not a Rachel from Friends moment – this is the way they used to do it! And it’s got to be tasted to be believed – so amazing!!!
 
Boozy Cranberry Mincemeat with Cointreau in a glass bowl on a wooden table

How do you make this Cranberry Mincemeat?

For full recipe instructions go to the recipe card at the end of this post.

The steps are simple:

  1. In a large saucepan add the fresh cranberries, sugar, ale, bramley apple, lemon juice and zest and all the spices. Bring to the boil then simmer for 10 minutes until some of the cranberries start to break down.
  2. In a large mixing bowl add the dried fruits and the dessert apples and add to the boiled mixture.
  3. Remove from the heat, add the dried fruits and give a very good mix through.
  4. Leave to cool completely before stirring through the brandy and Cointreau.

Pro TipBe gentle when mixing in the fresh cranberries. You want most of them whole so they burst in your mouth mid-bite adding a gorgeous tang to counteract the sweetness of the mincemeat.

Boozy Cranberry mincemeat with cointreau in a glass bowl on a wooden table in front of cointreau and jars of mincemeat

How do you store the mincemeat?

Once the mincemeat is ready store in clean and sterilised jars and keep in a cool dark place.

How long does it keep for?

This cranberry mincemeat keeps very well for up to 6 weeks. The alcohol and sugar help preserve it. However due to the fresh cranberries it doesn’t last months and months like other mincemeats. 

Need ways to use all your mincemeat?

I urge you to give this Cranberry Mincemeat a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Cranberry Cointreau Mincemeat in a glass bowl next to jars of mincemeat and a bottle of cointreau on a wooden box

Boozy Cranberry Mincemeat with Cointreau

Boozy Cranberry Mincemeat with Cointreau is a fresh, fruity filling for your mince pies. Gorgeously spiced and rich with festive flavour. Plus nut-free, vegan, suet-free and gluten-free if you're looking for the perfect free-from mincemeat.
5 from 1 vote
Print Pin Rate
Course: Condiment
Cuisine: British
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 64 servings
Calories: 63kcal

Ingredients

  • 100 g dried cranberries
  • 200 g raisins
  • 275 g currants
  • 100 g soft prunes stoned and blended to form a paste
  • 2 dessert apples peeled, cored and diced small
  • 500 g fresh cranberries
  • 300 g dark brown sugar
  • 250 ml gluten-free pale ale
  • 1 bramley apple peeled and grated
  • zest and juice of 1 lemon
  • 1 teaspoon mixed spice
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 30 ml brandy
  • 100 ml Cointreau

Instructions

  • Pour the fresh cranberries, sugar, ale, bramley apple, lemon juice and zest and all the spices into a large saucepan and bring to the boil. Simmer for 10 minutes until some of the cranberries start to break down.
  • In a large mixing bowl add the dried fruits and the dessert apples and add to the boiled mixture.
  • Remove from the heat, add the dried fruits and give a very good mix through, making sure the prune paste is evenly dispersed.
  • Leave to cool completely before stirring through the brandy and Cointreau.
  • Decant into sterilised jars and store until ready to use or use straightaway.

Notes

  • Yield 4x 380g jars
  • You can use this mincemeat straightaway for your mince pies. Or you can store in clean sterilised jars and keep in a cool dark place for up to 6 weeks.
  • Top tip - when you're heating up your fresh cranberries try not to break them up too much - you want to keep as many of them whole as you can.

Nutrition

Calories: 63kcal | Carbohydrates: 15g | Sodium: 3mg | Potassium: 99mg | Fiber: 1g | Sugar: 10g | Vitamin A: 25IU | Vitamin C: 1.8mg | Calcium: 11mg | Iron: 0.3mg
Tried this recipe?Mention @FromTheLarder or tag #FromTheLarder!

 

Comments

  1. 5 stars
    Hi Georgina, Ruth again.
    Your cranberry mincemeat is TO DIE FOR! It takes a little getting used to after being so used to traditional mincemeat, but I just love its fresh tanginess. I found some fresh Canadian cranberries for sale and followed your recipe to the letter except for the booze! I cut down a bit on the Cointreau and brandy because my husband is not keen on spirits.
    Even though I’m not gluten-free as such, I am now hooked on your site – your recipes are just so delicious! Thank you so much and I hope your Christmas is filled with peace and good cheer.

  2. Mmmm, this sounds so yummy! I can’t access fresh cranberries here in France but I might be able to find frozen ones. I’ve never worked with cranberries (except for the dried variety), so don’t know how the frozen ones would hold up to thawing. Any tips please, Georgina?

  3. Hi,

    I would love to try your mincemeat recipe this year and was wondering whether it can be canned in a waterbath for longterm storage. I’m so glad I found your blog, your preserves are incredibly intriguing!

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