 | This is a real transatlantic dish: British mincemeat meets North American cranberries, pecans and corn syrup. And it is really good. If you've bought too much jarred mincemeat yet are fed up with plain mince tarts, mincemeat will have a whole new appeal in this pie.
For cranberry sauce, use about 1/4 cup (2 oz / 60g) of whole-cranberry cranberry sauce, drained a bit of the sauce, or 1/4 cup (two handfuls) of dried cranberries. Don't use cranberry jelly, it would just "tarten" up the whole tart as it were, instead of giving nice tart bits in between all the sweetness.
Instead of pecans, you can use walnuts.
Instead of 2 oranges, you can use 1 orange and 1 lemon.
Ingredients
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