Cranberry Cointreau Mincemeat
Cranberry Cointreau Mincemeat is fresh, fruity and sozzled with lots of lovely booze.
Servings Prep Time
4x380g jars 40minutes
Cook Time
Servings Prep Time
4x380g jars 40minutes
Cook Time
  • 100g dried cranberries
  • 200g raisins
  • 275g currants
  • 100g soft prunesstoned and blended to form a paste
  • 2 dessert applespeeled, cored and diced small
  • 500g fresh cranberries
  • 300g dark brown sugar
  • 250ml gluten-free pale ale
  • 1 bramley applepeeled and grated
  • zest and juice of 1 lemon
  • 1teaspoon mixed spice
  • ½teaspoon ground cloves
  • 1teaspoon ground ginger
  • 1teaspoon cinnamon
  • ¼teaspoon ground nutmeg
  • 30ml brandy
  • 100ml Cointreau
  1. 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.
  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, making sure the prune paste is evenly dispersed.
  4. Leave to cool completely before stirring through the brandy and Cointreau.
  5. Decant into sterilised jars and store until ready to use or use straightaway.