- 1/2 cup (4 fl oz - 120 ml) port wine
- 3/4 cup (packed) (5 oz - 150 gm) dark brown sugar
- 600 grams (21 oz) fresh or frozen whole cranberries
- 2 tsp (10 ml) ground cinnamon
- 2 tsp (10 ml) ground ginger
- 1 tsp (5 ml) ground cloves
- 1 cup (5 oz - 150 gm) currants
- 1 cup (5 oz - 150 gm) raisins
- 1/2 cup (2.5 oz - 75 gm) dried cranberries
- zest and juice from two clementine oranges
- 1/4 cup (2 fl oz - 50 ml) brandy
- 1/2 tsp (3 ml) almond extract
- 1 tsp (5 ml) vanilla extract
- 4 tbsp (60 ml) liquid honey
Dissolve the brown sugar in the port over medium heat, stirring.
Stir in the cranberries and heat through, especially if frozen.
Add cinnamon, ginger, cloves, currants, raisins, dried cranberries and the zest and juice from the clementines.
Mix well, and bring to a gentle boil, stirring continually.
Simmer for 20 minutes, stirring occasionally.
Use the back of the spoon to gently mash the fresh cranberries into the mixture, while simmering.
Allow to cool for a few minutes and then stir in the brandy, almond extract, vanilla and honey.
Test for sweetness - I found I had to add a little more honey to suit my taste.
Seal or store in sterilized jars and keep refrigerated.
Unsealed mincemeat will keep for at least two weeks in the fridge.
Yield: approximately 2 x 700 ml jars