Cranberry Cointreau Mincemeat is fresh, fruity and sozzled with lots of lovely booze.
100gsoft prunesstoned and blended to form a paste
2dessert applespeeled, cored and diced small
300gdark brown sugar
250mlgluten-free pale ale
1bramley applepeeled and grated
zest and juice of 1 lemon
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.