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Cranberry, fig and almond mincemeat


Makes: 1 x 500ml jar
Cranberry, fig and almond mincemeat
Recipe photograph by Toby Scott

Cranberry, fig and almond mincemeat


Makes: 1 x 500ml jar

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Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes
Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes

Ingredients

  • a medium Bramley apple
  • 150g frozen cranberries
  • 75g light muscovado sugar
  • 1 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 100g finely chopped dried figs
  • 150g sultanas
  • 50g finely chopped blanched almonds
  • finely grated zest and juice of 1 orange
  • 2 tbsp amaretto liqueur

Step by step

  1. Peel and coarsely grate the apple. Place in a saucepan with the cranberries, light muscovado sugar, ground mixed spice, ground cinnamon, dried figs, sultanas, almonds and the zest and juice of 1 orange.
  2. Bring to the boil, then reduce the heat to the lowest setting and simmer for 5 minutes until the cranberries are softened.
  3. Remove from the heat, stir in the amaretto and pour into a sterilised 500ml spring-clip jar. You can use it straight away in your mince pie recipes, or it can be stored in a jar for up to 1 month or frozen for up to 6 months. Once opened, store in the fridge for up to 2 weeks.
Chef quote
Forget suet – save a few calories by making this really quick and easy fresh mincemeat – that's veggie too.

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