Cranberry Cointreau Mincemeat
Cranberry Cointreau Mincemeat is fresh, fruity and sozzled with lots of lovely booze.
Servings: 64 servings
- 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
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.
Calories: 63kcal | Carbohydrates: 15g | Sodium: 3mg | Potassium: 99mg | Fiber: 1g | Sugar: 10g | Vitamin A: 25IU | Vitamin C: 1.8mg | Calcium: 11mg | Iron: 0.3mg