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Cranberry Mincemeat

Prep Time 3 minutes
Cook Time 25 minutes
Servings 2 jam jars


  • 3/4 cup dark brown muscovado sugar 100g
  • 1/3 cup ruby port 80ml
  • 3 cups cranberries 300g
  • ½ cup currants 75g
  • ½ cup raisins 75g
  • ½ cup dried cranberries 75g
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp freshly grated nutmeg
  • 1 satsuma
  • 2 tbsp . rum 30 ml
  • ½ tsp vanilla extract 2ml
  • 2 tbsp honey 50g


  1. Mix the sugar and port in a large pan and place on a medium heat for a couple of minutes to dissolve the sugar.
  2. Add the cranberries, dried fruit, spices as well as the grated zest and juice of the satsuma.
  3. Bring to a simmer, then reduce the heat. Cover and cook for 20 minutes, stirring every few minutes.
  4. In the meantime, start sterilising several jars. Wash both the jars and lids well in hot, soapy water. Rinse them well. Preheat your oven to gas mark 1 (135 degrees Celsius / 275 degrees Fahrenheit).
  5. Squash any cranberries that have not broken down with the back of a wooden spoon. Most of the liquid should now have been absorbed by the dried fruit.
  6. Remove from the heat and leave the mixture to cool down a little.
  7. Place the jars upside down on a baking tray in the oven for 10 minutes.
  8. Remove from the oven using a clean tea towel to handle the jars. Sterilise the lids by immersing them in boiling water for a few minutes. Dry thoroughly.
  9. Add the rum, vanilla extract and honey to the pan and stir well with a wooden spoon to mash the mixture down into a paste.
  10. Spoon the mincemeat into the sterilised jars and store in the fridge once it is at room temperature. It will keep for several weeks in the fridge.