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Recipe Cranberry mincemeat for delicious mince pies

Hachis de cranberry pour de délicieuses tartelettes

Preparation time:

1h30

Difficulty:

Community rating:

Ingredients

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

Preparation

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.
Wash and boiling-water process your jam jars and lids and allow them to air dry.
Stir the mixture, pour it in the jam jar and cover with a foil.
Cook in the oven for 1hour at 120 degrees Celcius / 248 Fahrenheit.
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.

2 comments

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

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