Cranberry jewelled mincemeat

• mixture of raisins, currants and sultana↗500g g

  (use jumbo or golden sultanas if you can get them)

• dried apricot↗140g g

  chopped

• dried cranberries↗85g g
• mixed peel↗85g g
• brandy↗150ml ml
• zest and juice 1 lemon
• zest and juice 1 orange
• suet↗175g g
• fresh or frozen cranberry100g g

  roughly chopped

• soft brown sugar↗200g g
• ground cinnamon↗1 ½ tsp tsp
• ground nutmeg↗½ tsp tsp

Step-by-step instructions

1. 1

   Tip the dried fruits and mixed peel into a large bowl. Pour over the brandy, zests and juices. Stir, then cover and leave to soak for 24 hrs.

2. 2

   Tip the mixture into a large saucepan with the remaining ingredients and stir well. Set over a medium heat and, once the suet has melted, turn up the heat and bubble for a few mins. Pack while hot into sterilised jars (see tip, below). Leave in a cool, dark cupboard for at least a fortnight, or for up to 6 months.