Ingredients for Cranberry Studded Mincemeat By Nigella Lawson
- Dark Brown Sugar
- 1/2 cup ruby port
- 1 cup fresh or frozen cranberries
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- 1/2 cup currants
- 1/2 cup raisins
- 1/4 cup dried cranberries
- 1 clementine, zested and juiced
- 1/4 cup brandy
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons honey
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How to Make Cranberry Studded Mincemeat By Nigella Lawson
- Gently dissolve 1 cup of granulated sugar in 1/2 cup of ruby port in a large pan over low heat.
- Add 1 cup of fresh or frozen cranberries and stir to combine.
- Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/2 cup currants, 1/2 cup raisins, 1/4 cup dried cranberries, the zest and juice of 1 clementine.
- Bring to a gentle simmer and cook for 20 minutes, or until the fruit has softened and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Remove from the heat and let cool slightly.
- Stir in 1/4 cup brandy, 1 teaspoon almond extract, 1 teaspoon vanilla extract, and 2 tablespoons of honey. Use a wooden spoon to mash the mixture into a paste.
- Spoon the mincemeat into sterilized jars. Once completely cool, store in the refrigerator for up to two weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
0g
Carbs
2g
