For this recipe I do not add suet, although it is an option if you would like to add some. This is a great gift to give in a decorative jar. Shop-bought pastry is rather good these days so it is very easy for the recipient to simply choose a crust be it short, puff or fill and make their own pies or tarts. This mince is also very tasty on its own topped off in a bowl with thick greek yoghurt or creme fraiche and served with ginger thins crumbled over the top, and especially with the added kick of some alcohol (which will not evaporate unless cooked so please don’t feed this raw to any children and perhaps warn the receiver of it’s contents).

This recipe makes around 2 kg

325g freshly made cranberry whole sauce (I like to make my own but you can use dried)

200g dried chopped apple

150g maraschino cherries diced (add the juice for extra deliciousness)

150g dried apricots (you can buy these already chopped)

100g crystallised ginger chopped finely

200g currants

100g raisins

450g apple, peeled and grated coarsely

1 tbsp of either grated orange or lemon peel

100g chunky apple sauce

60g raspberry jam

2 tsp mixed spice

1/2 tsp ground cloves

One halved cinnamon stick

250g fine brown sugar

330ml Grand marnière or alcohol of your choice. If no alcohol is used the just remember that the mince will not keep as well without the preservative qualities of alcohol



  1. Combine all ingredients into a large bowl.
  2. Stir every day for a week.
  3. Make sure you sterilise your jars – usually putting them through the dishwasher will do the trick.
  4. Package them up with ribbon and love.
Recipe by Michele Harper – Cookies