1 kg cranberries, fresh or frozen
1 Bramley apple, chopped
1 tsp mixed spice
100g unsalted butter
100ml maple syrup
300g soft brown sugar
3 tbsp dark rum or Cointreau
100g candied orange peel
Flour, for dusting
2 rolls ready-made shortcrust pastry
Icing sugar, to dredge

1. Preheat the oven to 180°C (350°F).

2. Distribute the cranberries and chopped apple between two roasting tins. Sprinkle over the mixed spice and fleck with the butter. Drizzle the maple syrup over. Roast in the oven for 25-30 minutes, or until the fruit is slightly shrunken with a golden tan.

3. Remove the roasted cranberries from the oven and place in a bowl. Mix in the sugar, rum or Cointreau and candied orange peel.

4. Sprinkle flour onto a work surface and roll out the pastry to a thickness of about 3mm. Using a 7cm cookie-cutter, cut out discs of pastry and place into a greased mince pie tin. Prick the base of each pie with a fork and bake in the oven for 15 minutes.

5. Remove from the oven, and spoon the cranberry filling into each pastry cup. Return to the oven to cook for another 5 minutes.
6. Leave the pies to cool, then dredge with icing sugar.

USE: Eat 1 or 2 pies a day.
STORAGE: Store in an airtight container and eat within 1 week.

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