Cranberry & Cider Mincemeat

This special recipe was one of the challenges to preserve makers at 2012's WI Real Jam Festival at Denman. It is a seasonal recipe with lots of lovely warming flavours.

Preparation: 1 hr


  • 200ml (7fl. oz) Dry Cider
  • 225g (8oz) Soft Dark Sugar
  • 675g (1.5lb) Cooking Apples - Peeled and Finely Chopped or Grated
  • 1 tsp Mixed Spice
  • ½ tsp Ground Cinnamon
  • 110g (4oz) Butter
  • 175g (6oz) Currants
  • 175g (6oz) Raisins
  • 175g (6oz) Sultanas
  • 175g (6oz) Cranberries – Fresh or Frozen
  • 50g (2oz) Finely Chopped Mixed Peel
  • 50g (2oz) Finely Chopped Hazelnuts
  • 1 Orange – Grated Zest and Juice2 tbsp Brandy – Optional


  1. Heat the cider and sugar in a large pan until the sugar is dissolved.
  2. Add remaining ingredients, except the brandy.
  3. Simmer gently for 30-40 minutes, until the apples are pulpy and liquid has absorbed.
  4. Remove from heat, cool slightly, then stir in brandy.
  5. Spoon into jars, which have been warmed or sterilized in the dishwasher, and cover tightly with a twist-top lid.
  6. Store in the refrigerator, it is not a true preserve. The mincemeat is best kept for a few weeks for flavours to mature.

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