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Beverley's Cranberry & Orange Mince Pies

 

Beverley Glock's Cranberry & Orange Mince Pies

 

You will need 1 quantity of mincemeat, homemade is much, much nicer than shop bought (see separate recipe below), 1 quantity of sweet shortcrust pastry.  If you need to cheat then cheat on the pastry and buy all butter shortcrust but make your mincemeat.

 

 

 

For the sweet shortcrust pastry:

225g plain flour

125g butter, cold and cubed

125g sugar

Approx 15ml cold water to mix

1 quantity Cranberry and Orange Mincemeat

A little milk or beaten egg to glaze.

 

How to make it….

  1. Cut the butter into small pieces and rub it into the flour until it resembles breadcrumbs, add the sugar and sufficient water to mix to a dough.
  2. Wrap it in clingfilm and refrigerate for at least 20 minutes.
  3. Preheat the oven to 190c/gas 5/AGA roasting oven.  Roll out the pastry on a clean, lightly floured work surface and cut out 12 x 8cm discs. Grease a mince pie well and line with the discs.
  4. Place a teaspoonful of mincemeat into each pastry case and cut out mini stars, hearts, holly leaves or other mini shapes from the pastry, or use a 6-7cm round cutter to cut out discs.  Lay the shapes on top of the mincemeat or dampen the discs with a little water underneath and lay these on the mincemeat pinching the edges together to they stick.  Brush with a little milk or beaten egg.
  5. Bake for 15-20 minutes towards the top of the oven, AGA roasting oven on the oven floor for 10-15 minutes until golden brown.
  6. Leave to cool and dust with icing sugar.

 

 

Cranberry & Orange Mincemeat

 

A slightly different take on traditional mincemeat, to tickle your taste buds.

 

Homemade mincemeat is amazing, cheat and buy the pastry if you must but never cheat on the mincemeat you will notice the difference.

 

Ingredients for around 4 jars:

200 g currants

350 g raisins

200 g dried cranberries

4 cooking apples, grated or finely chopped with the skin

100 g mixed peel

300 g soft brown sugar

Zest and juice of 2 oranges

100g chopped pecans

1 teaspoon nutmeg

1 teaspoon ground ginger

3 teaspoons mixed spice

225g light shredded suet

4-5 tablespoons Gran Marnier or Brandy

 

How to make it….

  1. Place all the ingredients into a large bowl except the brandy, stir well to mix, cover with a clean cloth and leave overnight for the flavours to develop.
  2. Next day, heat the oven to gas 1/120c/AGA Simmering oven, shelf on oven floor; cover loosely with foil and cook for 3 hours. This will melt the suet and coat the apple to prevent it fermenting.
  3. Leave it to cool completely then stir in the Gran Marnier or brandy, transfer to sterilised jars, seal and store in a cool place for up to 1 year.

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