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Message: <blockquote data-quote="Deleted member 475901" data-source="post: 2550999">I dry fresh cranberries for mince pies and fruit cake, sprinkled with erythritol and stored in the fridge.The mincemeat is made a couple of days in advance (or longer) with a little cooking apple pulp, some of the dried cranberries and plenty of spices - cinnamon, nutmeg, allspice, maybe a pinch of ginger, a little lemon juice plus a little more erythritol if needed.Then I make mince pies with the base made with ground almonds and a little butter (pressed into the tin rather than rolled out.No top layer.Cook on 180C for about 16-18 mins and serve with real egg custard or double cream.Not carb free but a reasonable compromise for me.(You could use a stevia and erythritol mix instead but I find it overpowers the taste of the pies.)</blockquote>

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