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Cranberry, orange and apple mince pies with ginger and juniper berries
Grate the zest of the orange into a large pan and then squeeze in the juice from the orange. Add the dried fruit, brown sugar, 50ml water and the fresh cranberries. Heat gently.
Stir in the candied ginger and juniper berries.
Grate in the apple and stew for 15 minutes until the fruit has softened.
Roll out the pastry, grease a muffin tray and use a large round cookie cutter to cut circles for the pie bases. Push them into the muffin tins.
Mix spices into the fruit.
Fill each pie case with fruit.
Sprinkle the tops with a little more brown sugar.
Use a star cookie cutter to cut a lid for each of the pies and place on top.
Bake at 220'C for 18 minutes until golden.
Cook along with #CookingSuperstar Anubhav of From Bowl To Soul