Advent Calendar Day 8 – Cranberry Mince Pies
Advent Calendar Day 8 – It’s Mince Pie Time!
I love cranberries and try to put them in anything I can. Cakes, biscuits and even in roast veg and with sausages – it tastes amazing. The best bit of this cranberry mincemeat is that you can make and it give it away as a present or save it in the fridge for up to a month to use when you need a mincemeat fix or fancy making some mince pies. If you want to make it last longer and want to store it in the pantry use dried cranberries, fresh cranberries need to be in the fridge. I normally make it at the beginning of December and it was still good to use in January as it was kept in the fridge.
For the mincemeat you need
-large jar of mince meat roughly 500g
-1 packet of fresh cranberries roughly
-150g My local supermarket sells them in 150g packs but it’s a totally flexible recipe. More or less will work (if you add more cranberries add a little more sugar)
-60g caster sugar or granulated sugar
-3 tablespoons of water
-2 tablespoons brandy (optional but lovely)
-zest and juice of 1 orange
-half a teaspoon of mixed spice
-half a teaspoon of cinnamon
-half a teaspoon of ginger
-half a teaspoon of nutmeg
Over a low heat in a saucepan gently warm the cranberries with the water and sugar. Its best to do this part slowly as cranberries can pop and burn your skin if the heat is to high. Stir regularly. You want them to go soft and but not mushy. When they are starting to soften add the jar of mincemeat and brandy. Mix it all together and take off the heat and leave to cool.
When the mincemeat has cool put the mincemeat into jars.
That is it! Mincemeat filling done.
Here is one of my jar this year
The pastry I use is an orange flavoured pastry which compliments the cranberries.
Makes 24 mince pies
For the pastry you will need
– 250g plain flour
– 125g unsalted butter
– grated flesh of one orange and the juice of 1 orange
– 1 egg yolk
– 5-10 tbsps cold water
-Sieve the flour in to a bowl and rub in the butter to make breadcrumbs
-Stir in the orange zest
-Add the egg yolk and orange juice and gradually add the water until it forms a pliable soft dough.
– Wrap in cling film and leave in the fridge for at least 20 minutes.
– When the dough is ready take it out of the fridge and roll out – it needs to be thin as the dough will expand in the oven.
– Using cutters cut pastry circles slightly larger to push in the tin.
– Fill with the mixture – make sure it’s cold or it will melt the butter in the pastry.
– For the top crust you can either make lids to seal the mince pies or add a shape so you can see the gorgeous red mincemeat in the pie. If you make a sealed lid add a small hole so the steam can get out.
– I like stars on my mince pies!
– I brush the pastry with an egg and milk mix to make the golden brown result really shiny.
– Bake in the oven at 180 degree for 20 minutes until golden brown. Enjoy.
Happy Baking and enjoy this recipe.
I love carols and I love baking so listening to carols whilst baking makes me one happy Christmas elf.
I love the wonderful carols by King’s College Cambridge and Christmas Eve wouldn’t be Christmas Eve without watching their concert on TV. I bought their CD and it’s in HMV every Christmas so it’s worth getting if you like traditional carols.