Low-Carb Cranberry and Clementine Mincemeat

Step 1If you don't have any, make the Sugar-Free Dried Cranberries. Dehydrating the cranberries will take an extra 4-5 hours so it's best to make them the day before.

Step 2Peel and remove the core of 1 apple (weight is per edible parts). Dice into small pieces or grate using the large holes of your grater.

Step 3To a small saucepan add butter, diced apple, cranberries, juice of 1 clementine or satsuma, zest of half lemon and orange, granulated Allulose (or erythritol-based sweetener), brandy (can be skipped), cinnamon, ginger, nutmeg and cloves. Optionally, add a few drops of almond extract.

Step 4Split 1 vanilla bean with a sharp knife and scrape the tiny seeds into the saucepan.
Note: You can keep the vanilla pod for making Christmas Spice Extract or Vanilla Extract.

Step 5Stir to combine. Bring to a boil over a medium heat and then cover with a lid. Cook until softened, for about 5 minutes and then remove the lid. Stir and cook for another 5 to 10 minutes, until thickened and syrupy.

Step 6Transfer to a storage jar and let it cool down to room temperature. Use to make Low-Carb Mince Pies. Refrigerate for up to 2 weeks or freeze for up to 6 months.