Recipe Cranberry mincemeat for delicious mince pies

Hachis de cranberry pour de délicieuses tartelettes
Preparation time:
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  • 70g cranberries
  • 60g sultanas
  • 60g currants
  • 25g cut candied peel
  • 30g chopped dried plums or prunes
  • 80g brown muscovado sugar
  • 100g grated apple 
  • 50g shredded suet
  • zest and juice of 1/2 orange
  • zest and juice of 1/2 lemon
  • 40g almond flakes
  • 5g mixed spices
  • 1/2 teaspoon nutmeg
  • 40ml Armagnac
  • foil

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  1. Mix all the ingredients together with half of the Armagnac and leave to stand overnight in a bowl with a cover or with a cling film.
  2. Wash and boiling-water process your jam jars and lids and allow them to air dry.
  3. Stir the mixture, pour it in the jam jar and cover with a foil.
  4. Cook in the oven for 1hour at 120 degrees Celcius / 248 Fahrenheit.
  5. Remove carefully from the oven. Remove the foil. Pour the rest of the brandy on top of the mixture and seal immediately with the jam lid.

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Une dernière erreur: “40 ml de feuille d’armagnac”. !!!


Suifeste ? “le jus d’1/2 zeste d’orange” ? 2 erreurs à corriger …


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