(Makes 24)
Short dough
Plain flour, 375g
Butter, 250g
Sugar, 125g
1 large egg
Filling
Brown sugar, 75g
Red Port wine, 60ml
Cranberry, 300g
Cinnamon, 1 tsp
Ginger powder, 1 tsp
Cloves, 0.5 tsp
Currents, 75g
Raisin, 75g
Dried cranberry, 30g
One orange
Honey, 1 tsp
Almond extract, 2 drops
Vanilla extract, 1 tsp
Brandy, 50ml
Short dough
1. Mix flour, butter and egg together. If the mixture is failing to bind, introduce a splash of cold water to bring it together.
2. Once the dough comes together, take care not to over work it, wrap in cling film and chill in the fridge for 2 hours.
3. When ready, take out the dough and roll to around 3 mm thick. Cut out to the size you desire.
4. Place into pie mould and introduce cranberry filling.
5. When the pies are filled, cut out a ring of pastry a slightly wider in diameter than the pie, and place on top.
6. Bake in an oven at 180 degrees Celsius for about 15 minutes. Cooking time may vary slightly depending on size.
Cranberry filling
1. Bring the Port wine to the boil and add the sugar, then add the rest of the ingredients and bring to the boil.
2. Leave to cook for about 20 minutes, or until the fruit has broken down and absorbed most of the liquid. You may need to lightly squish the fruit.
3. Remove from the heat and leave to cool, adding brandy, almond extract, vanilla or honey if needed.
Keep in airtight jars in the fridge for up to 2 weeks.
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