Cranberry jewelled mincemeat

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Ingredients

500g mixture of raisins, currants and sultana (use jumbo or golden sultanas if you can get them)

140g dried apricot , chopped

85g dried cranberries

85g mixed peel

150ml brandy

zest and juice 1 lemon

zest and juice 1 orange

175g suet

100g fresh or frozen cranberry , roughly chopped

200g soft brown sugar

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

Method

Tip the dried fruits and mixed peel into a large bowl. Pour over the brandy, zests and juices. Stir, then cover and leave to soak for 24 hrs.

Tip the mixture into a large saucepan with the remaining ingredients and stir well. Set over a medium heat and, once the suet has melted, turn up the heat and bubble for a few mins. Pack while hot into sterilised jars (see tip, below). Leave in a cool, dark cupboard for at least a fortnight, or for up to 6 months.