Cranberry-Studded Mincemeat Recipe

Name: Cranberry-Studded Mincemeat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup ruby port; 1/2 cup packed dark brown sugar; 3 cups cranberries, fresh or frozen; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 cup currants; 1/2 cup raisins; 1/4 cup dried cranberries; Finely grated zest and juice of 1 clementine; 2 tablespoons brandy; 1/8 teaspoon or a few drops of almond extract; 1/2 teaspoon vanilla extract; 2 tablespoons honey

Servings: persons

1/4 cup ruby port
1/2 cup packed dark brown sugar
3 cups cranberries, fresh or frozen
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup currants
1/2 cup raisins
1/4 cup dried cranberries
Finely grated zest and juice of 1 clementine
2 tablespoons brandy
1/8 teaspoon or a few drops of almond extract
1/2 teaspoon vanilla extract
2 tablespoons honey

1
In a large saucepan, dissolve the sugar in the ruby port over a gentle heat.
2
Add the cranberries to the saucepan.
3
Then add the cinnamon, ginger and cloves, with the currants, raisins and dried cranberries and the zest and juice of the clementines.
4
Simmer for 20 minutes or until everything looks pulpy and has absorbed most of the liquid in the pan.
5
You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them.
6
Take off the heat and, when it has cooled a little, stir in the brandy, almond and vanilla extracts and honey and beat once more, vociferously, with your wooden spoon to encourage it to turn into a berry-beaded paste.
7
Spoon the mincemeat into jars.

134

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup ruby port, 1/2 cup packed dark brown sugar, 3 cups cranberries, fresh or frozen, 1 teaspoon ground cinnamon, and more.

Yes, Cranberry-Studded Mincemeat falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry-Studded Mincemeat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions