Homemade Christmas Cranberry Mincemeat

It is traditional to whip up your homemade mincemeat on stir-up Sunday (the 5^th Sunday before Christmas). 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 vegan 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.

I’ll show you how quick and easy it is to make your own cranberry mincemeat perfectly first time so you can enjoy homemade mince pies throughout the festive season.

This homemade mincemeat recipe also makes a great gift and the amount it makes is enough for you to give out a jar or two so you can happily spread out the festive baking spirit.

Why You’ll Love This Cranberry Mincemeat

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 chopped 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.

This is a rich complex mincemeat full of festive spirits. A great glug of Cointreau goes into this mincemeat to make it lusciously orangey and full of festive spirit. The combination of orange liqueur and cranberries is a total game-changer. We also add in pale ale and brandy for good Christmas measure.

More Mincemeat Recipes You'll Love!

Traditional Mincemeat Recipe – This is a classic mincemeat recipe with beef suet, brandy, vine fruits and all the spices.

Old-Fashioned Beef Mincemeat. This Victorian inspired sweet mincemeat is made with actual beef mince. It's not a Rachel from Friends moment - this is the way mincemeat was made hundreds of years ago and it's got to be tasted to be believed - so rich in flavour without tasting of actual beef.

Ingredients Needed

Fresh cranberries – These add a tart, tangy flavour that balances the sweetness of the other ingredients and gives the mincemeat a fresh, zesty kick. Their firm texture holds up well during cooking, providing a nice contrast to the softer dried fruits. You can use frozen cranberries too - don't worry about thawing beforehand just put them straight into the pan.

Soft dark brown sugar – The rich, molasses-like flavour of dark brown sugar adds depth and complexity to the mincemeat, complementing the tart cranberries and balancing the spices. It helps create a rich, caramelized sweetness in the final mixture.

Gluten-free pale ale – The ale brings a subtle maltiness and complexity to the mix, enhancing the fruity and spiced flavours. It also adds moisture to the mincemeat, helping it cook down to the right consistency.

Bramley apple – Known for its tartness and ability to break down when cooked, Bramley apples add both acidity and a smooth texture to the mincemeat. They provide a contrasting flavour to the sweetness of the dried fruits and help balance the richness of the recipe.

Lemon – The fresh zest and juice of the lemon brighten the flavour profile, cutting through the richness and deepening the overall fruitiness of the mincemeat. It adds a fresh, citrusy note that enhances the festive feel.

Mixed spice – This is a traditional blend of spices which gives the mincemeat a warm, aromatic flavour that works perfectly in festive recipes. If you can’t find it in the supermarket then you’ll love this Homemade Mixed Spice Blend.

Ground cloves – Cloves bring a warm, slightly sweet and pungent flavour to the mincemeat. Their strong taste enhances the depth of the spices and pairs beautifully with the sweetness of the dried fruits.

Ground ginger – Ginger adds a hint of heat and warmth, helping to balance the sweeter ingredients with a subtle spiciness. It also brings a slight earthiness that enhances the overall flavour complexity of the mincemeat.

Cinnamon – A key spice in mincemeat, cinnamon contributes warmth and sweetness with its slightly woody, sweet flavour. It’s a classic addition that gives the mincemeat its comforting, familiar aroma.

Ground nutmeg – Nutmeg adds a slightly sweet and nutty flavour with a hint of warmth. It works well alongside cinnamon and cloves to create a classic, holiday-inspired spice blend.

Currants – Currants are small and slightly tart, providing a chewy texture and a burst of sweetness. They hold their shape well when cooked and bring a deep, fruity flavour to the mincemeat.

Raisins – Raisins contribute a rich, natural sweetness and soft texture, complementing the more tangy ingredients like cranberries and apples. Their sweetness rounds out the flavour profile of the mincemeat.

Dried cranberries – Dried cranberries add a chewy texture and enhance the tartness of the fresh cranberries, contributing to the overall balance of flavours.

Soft prunes – Prunes add a rich, sweet, and slightly earthy flavour, with a smooth texture that melts into the mix. They help bind the other ingredients together, adding moisture and a natural sweetness.

Dessert apples – These apples are sweet, firm, and juicy, adding a bit of texture and natural sweetness to the mincemeat. They balance the tartness of the cranberries and prunes and provide another layer of fruitiness.

Brandy – Brandy brings warmth and depth, adding a rich, slightly nutty flavour that complements the spices and fruits. It’s a traditional addition to mincemeat, enhancing the overall complexity and giving it a festive touch. You can leave it out and just add more Cointreau.

Cointreau – This orange liqueur adds a citrusy sweetness and a subtle hint of orange, which pairs perfectly with the other fruits and spices. It enhances the flavour with a touch of luxury and a smooth, fragrant note. You can swap out for Triple Sec which has the same orange flavour.

How To Make Cranberry Mincemeat

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

Cook the cranberries and spices: Place fresh cranberries, sugar, ale, Bramley apple, lemon juice and zest, and spices into a large pan. Bring to a gentle boil, then reduce to a low heat and simmer for 10 minutes until some cranberries start to break down.

Add dried fruit and apples: Stir in the dried fruits and diced dessert apples, then bring back to a gentle simmer for a further 10 minutes, stirring occasionally.

Finish with alcohol: Remove from the heat and stir through the brandy and Cointreau.

Store or use: Transfer the hot mincemeat to sterilised jars and store in the fridge or use immediately.

Expert Tips

Be 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.

Sterlising the jars: Place very clean jars you would like to use in an oven pre-heated to 160°C / 140°C fan assisted / gas mark 3 / 320°F for 20 minutes. You can sterlise the lids this way too, however if the lids are not glass then a better way is to sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar.

If you are looking for a mince pie recipe to use with this homemade mincemeat then you’ll love these two gluten-free recipe: Traditional Mince Pies, Frangipane Mince Pies.

Recommended Equipment

Le Creuset Large Casserole Dish. This is my favourite preserving pan. Everything cooks evenly, it’s incredibly resilient even if you accidentally burn your jam a little to the bottom (remember to stir!!) and we use it for everything.

Jam Funnel. If you make a lot of chutneys and jams then I would definitely buy an inexpensive jam funnel. Useful for decanting pretty much anything around the kitchen too!

These Weck Jars 580ml are the perfect size to produce 3 x jars of beautiful mincemeat.

Leftover Mincemeat Recipes You’ll Love

These Gluten-Free Frangipane Mince Pies have a crisp gluten-free pastry base with a spiced mincemeat filling and then topped with sweet almond frangipane for the best mince pies.

Gluten-Free Mincemeat Muffins are moist and packed with warm spices and fruity mincemeat and have a gorgeously crisp streusel topping.

Bramley Apple Mincemeat Pudding is a must at this time of year. It's one of my favourite recipes using leftover mincemeat and is also proved very popular as a lighter sponge cake alternative to Christmas Pudding.

The secret behind the gorgeous texture of these Christmas Mince Pie Crumble Bars is the mincemeat cheesecake filling which bakes and melts into the buttery oaty shortbread crumble. The texture is crisp and oaty on top and bottom with a soft rich middle which is full of festive flavour.