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Cranberry mincemeat.

Submitted by Anastasia 11 June 2009

Sterilise some jars , & while they are still hot , add the mincemeat. Leave for about 4 weeks before using. This is my own recipe that I have adjusted over the years. This will keep for quite some time. I use this all through the year, not just in the festive season.It is delicious used instaed of jam when you make small tarts.



8ozs dried cranberries,1lb bag of luxury dried fruit ,Grated rind of 1 orange ,1/2 Tsp of each of the following ground cloves cinnamon & nutmeg,4 ozs suet ,2 cooking apples peeled cored & diced samll.,about 4 to 5 fl ozs of port or brandy.


Soak the cranberries in the spirits for 2 to 4 hours.
Put all the other ingredients in a large bowl , add the soaked fruit, & leave for 24 hours, stirring a few times.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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