My Paleo Cranberry Mincemeat is a fresher tasting, but still sweet and boozy, alternative to regular mincemeat – and is just as easy to make. I actually prefer how tangy and refreshing this mincemeat tastes, and the slight bitterness of the cranberries makes me feel like I’m consuming a lot less sugar than I would be even with my regular Paleo Mincemeat (check it out if you’re wanting something more traditional). I love the vibrant ruby red colour that shines through when you bite into a mince pie – it’s like taking a bite on some delicious pirate booty! Ooo-ar matey!
But let’s face it – shop bought mincemeat is packed full of processed sugars, lots of alcohol, and suet which is not good. If you’re Paleo or vegan this makes Christmas an absolute misery – but if you make your own you can choose how sweet to make it and make it with low GI, natural sugars. If you want to use coconut oil or manna (butter) instead of butter then you can, if you want to sub the alcohol for orange juice you can. I did use alcohol in my Paleo Cranberry Mincemeat but it’s kind of a Paleo one – well as Paleo as alcohol can get I suppose.
I used Kraken rum which is gluten-free and vegan, and is distilled from molasses (made from sugar cane), then aged for a period of 12-24 months. It is also heavily spiced with; cloves, ginger, cinnamon, and vanilla, among others. If you use alcohol in this you can store in an airtight mason jar for up to 6 months in a cool dark place. If you decide to go down the OJ route just make sure that you store the end product in the fridge and consume within two weeks.
This Paleo Cranberry Mincemeat is perfect in my Paleo Star Topped Mince Pies but also great as a yogurt topper on your favourite coconut yogurt! Scrummy!
Paleo Cranberry Mincemeat
Makes: Roughly over 2 cups (about 600ml)
Preparation Time: 10 minutes (30 minutes cooling time)
Cooking Time: 10 minutes
Please note that all cup measurements used are British cups and equal to 250ml.
225g fresh cranberries
100g coconut sugar
75g raw unsalted grass-fed butter (or coconut oil for Vegan option)
45g dried cherries
4 tbsp candied mixed peel (optional but tasty)
1/2 small bramley apple (finely diced)
Juice of 1 orange (if not using alcohol then use juice of 2 oranges)
Juice & zest of 1/2 lemon
1/2 tbsp mixed spice
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground ginger
1 tbsp Kirsch
60ml Kraken rum
- Place all of your ingredients (except for your alcohol) in a heavy bottomed, medium sized pan. Heat on a low heat until the butter melts and the mixture begins to simmer. Simmer for 10-15 minutes and stir occasionally until the liquid has fully evaporated and the cranberries have softened.
- Remove from the heat and with the back of a wooden spoon crush the cranberries until fully squashed.
- Leave the mixture to cool completely and then stir in your alcohol.
- Spoon into an airtight mason jar and top with a cellophane disc to help keep it fresh. It couldn’t be simpler!