Cranberry-Studded Mincemeat

A vegetarian mincemeat packed with port, brandy, spices, and dried fruit, simmered into a rich, flavorful paste.

Vegetarian Fruit Christmas Condiment Alcoholic

Estimated Nutrition

Calories

2.4

kcal / serving

1422.5 kcal total

Carbs

0.5g

per serving

285.5 g total

Fat

per serving

3.4 g total

Protein

per serving

6.8 g total

Cook Time

minutes

Serves

600

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Dark Brown Sugar

soft

drop

Almond Extract

a few drops

0.5

tsp

Vanilla Extract

Fruits

300

dried

piece

Clementine

zest and juice only

Liquids

Ruby Port

Brandy

NutsSeeds

tsp

Cinnamon

ground

0.5

tsp

Cloves

ground

Other

tbsp

Honey

Vegetables

tsp

Ginger

ground

Method

Dissolve the sugar in the ruby port in a large pan over gentle heat.

Stir in the fresh cranberries.

Add the cinnamon, ginger, cloves, currants, raisins, dried cranberries, and clementine zest and juice.

Simmer for 20 minutes until the fruit breaks down and liquid is absorbed.

Remove the pan from the heat and let the mixture cool slightly.

Stir in the brandy, almond extract, vanilla extract, and honey while mashing into a paste.

Spoon the mixture into sterilised jars and refrigerate once cool.