Get ahead of the festive frenzy by jarring up your pie filling in advance
175g dried cranberries
100g mixed peel
1 large Bramley apple, peeled, cored and grated
4 balls of stem ginger, grated
1 tbsp ginger syrup
125g unsalted butter, cubed
Zest of 1 orange
200ml alcohol such as brandy, sherry or port
225g dark muscovado sugar
1 tsp mixed spice
½ tsp cinnamon
Measure all the ingredients except the alcohol and ginger syrup into a large pan. Gently heat until the butter has melted, simmer over a low heat for 10 minutes, stirring occasionally. Remove from the heat and allow to cool completely. Stir through the alcohol and ginger syrup.
Spoon the mincemeat into sterilised jars, seal tightly and store in a cool place.
Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!