Cranberry-licious mince pies

My sisters LOVE mince pies. Our cupboards are filled with the shop bought kind, right from the moment they hit the shelves of the supermarket.

When asked to make mincies over the Christmas period, I thought to try a newer recipe, filled with fruity cranberries – both fresh and dried! Once made, the mincemeat was pretty sour… But I persevered, and when wrapped in my buttery sweet pastry, they tasted an absolute perfect delight.

I served them with a generous splash of double cream. Please wait while I devour the one sat beside me.

Christmas mince pies

  • 100g soft dark brown sugar
  • 60ml juice of an orange
  • 300g fresh cranberries (or frozen)
  • 1tsp ground cinnamon
  • 1/2tsp ground cloves
  • 1tsp ground ginger
  • 75g currants
  • 75g raisins
  • 30g dried cranberries
  • 1 clementine, zest and juice
  • few drops almond extract
  • 1/2tsp vanilla extract
  • 3tbsp honey


You will need 1 portion of my sweet pastry, unbaked.


  1. Butter two shallow cupcake tins, and sprinkle them with some plain flour. Pop them into the fridge.
  2. In a large pan, dissolve the sugar with the orange juice.
  3. Add the fresh (or frozen) cranberries, and stir.
  4. Add the cinnamon, cloves and ginger. Add the currants, raisins, dried cranberries and the juice and zest of the clementine.
  5. Cover the pan, and leave it on a slow heat for about 20 minutes – or until all the fruit has broken down and absorbed most of the liquid.
  6. Remove the mixture from the heat, and allow it to cool down a little.
  7. Add the almond extract, vanilla extract and honey, and stir it well with a wooden spoon. Have a taste of the mincemeat, and amend it to your personal tastebuds.
  8. Leave the mixture to cool completely, and pop it into a glass jar to use when ready.
Slightly adapted from Nigella Lawson – Thanks N!


  1. Preheat the oven to about 160C. Get the cupcake tin from the fridge.
  2. Roll out a small portion of sweet pastry. Ensure it is a thin, even layer. 
  3. Cut out round circles, to fit in the cupcake holes.
  4. Add a generous spoonful of mincemeat to the cuppie hole.
  5. Cut out a shape to fit the top. Use a star, flower, circle… Anything you like, and add it to the top of the mince pie. Pop the finished tray of mince pies into the fridge for about 30 minutes.
  6. Brush the top of the mince pies with my non-egg glaze, sprinkle a little more sugar on the top, and pop in the oven for about 15-20 minutes.

Mince pie

We enjoyed these once they were cooled to room temperature. The filling tastes better and better as the days go on, so if you can hide one from the rabble, I wont tell!


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