Mincemeat baked doughnuts
Get into the Christmas spirit and enjoy the pure pleasure of baking these mince pie doughnuts filled with mincemeat.
Cranberry jewelled mincemeat
- Preparation and cooking time
- Prep:
- Cook:
- Plus overnight soaking
- Easy
- Makes 4 jars
Skip to ingredients
- 500g mixture of raisins, currants and sultana(use jumbo or golden sultanas if you can get them)
- 140g dried apricotchopped
- 85g dried cranberries
- 85g mixed peel
- 150ml brandy
- zest and juice 1 lemon
- zest and juice 1 orange
- 175g suet
- 100g fresh or frozen cranberryroughly chopped
- 200g soft brown sugar
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
Nutrition: per 2 tbsp
- kcal102
- fat3g
- saturates2g
- carbs16g
- sugars16g
- fibre1g
- protein0g
- salt0glow
Method
step 1
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.
step 2
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.
