Cranberry Jewelled Mincemeat Recipes

CRANBERRY JEWELLED MINCEMEAT

Steps:

• 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.
• 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.

CRANBERRY MINCEMEAT PIE

Steps:

• Place rack in lower half of oven & preheat the oven to 425 degrees F.
• In a large bowl, stir together the mincemeat & cranberries, then set aside.
• Line a 9-inch pie plate with one pastry crust, then add the filling.
• Cover with a top crust, then seal & flute the edges before cutting several vent slits near the center.
• Whisk the egg yolk & water together, then brush the surface of the pie with the egg wash.
• Bake for 30 minutes, then cool to room temperature on a wire rack.
• Cover & refrigerate.

MINCEMEAT CRANBERRY SQUARES

Steps:

• Preheat oven to 350 degrees F, then grease 15"x10" jelly roll pan.
• In a mixer bowl, beat flour, oats, 3/4 cup brown sugar & butter until crumbly.
• Set aside 1 1/2 cups of this mixture, then press the remaining mixture onto bottom of prepared jelly roll pan.
• Bake 15 minutes or until lightly browned, then set aside.
• In another bowl, beat cream cheese until fluffy, then gradually beat in sweetened condensed milk, until smooth.
• Beat in eggs, then spread this cream cheese mixture over baked crust.
• Spread mincemeat evenly over cream cheese mixture.
• Combine cornstarch with 1 tablespoon brown sugar, then combine that with cranberry sauce until combined ~ Spoon over mincemeat layer.
• Top the entire concoction with reserved crumb mixture, & bake 40 minutes or until golden.
• Cool in pan on wire rack.
• Chill, then cut into squares. Store in refrigerator.

JEWELLED MINCEMEAT

Steps:

• Peel, core and chop the apples, then put them in a large pan with the spices, sugar, citrus zests and juices. Bring to the boil then cover and simmer for about 10 mins until the apples start to soften. Add the cranberries, raisins and alcohol. Bringto the boil, stirring well, then reduce the heat and simmer for 20-30 mins, uncovered, until thickened. Stir in the apricots, nuts and tropical fruits. Remove from the heat, leave to cool, then pack into sterilised jars. Seal, label and keep for up to one month in the fridge, or six months in the freezer.