Port and Cranberry Mincemeat

I love the taste of cranberries, and they’re very reminiscent of Christmas.  However, we don’t have turkey for Christmas dinner any more, so cranberry sauce is quite out of place on the dinner table!  I’ve tried to rectify this by making dried cranberries the stars in this mincemeat, which is now maturing in my cupboard ready for making mince pies over the festive season.  Port is paired brilliantly with cranberries.  I had never drunk it until I went to university, where it played a somewhat leading role in formal dinners and now I love it🙂

Gemma xx

Port and Cranberry Mincemeat
Adapted from Delia Smith’s Home-made Christmas Mincemeat

Roughly Chopped Dried Fruit:

1 Bramley Apple, including skin
5 oz (140g) Dried Cranberries
1 oz (30g) Dried Figs
1 oz (30g) Dried Dates
1 oz (30g) Dried Apricots
10 oz (275g) Mixed Dried Fruit
1 Ball Stem Ginger, plus some syrup
1 oz (30g) Blanched Almonds

4 oz (110g) Suet
6 oz (175g) Soft Brown Sugar
Grated Zest & Juice 1 Lemon
Grated Zest & Juice 1 Orange
2 tsp Mixed Spice
¼ tsp Ground Cinnamon
Pinch Freshly Grated Nutmeg
5 fl oz (150ml) Ruby Port

  1. Mix all ingredients, except for the port together and leave in a covered bowl for at least 24 hours, up to 2 days.
  2. Place in the oven at 120OC / 225OF / gas mark ¼ for 3 hours.  Remove and stir well several times as it cools.
  3. Add the port, stirring well.
  4. Decant into a sterilised 1 litre kilner jar and store in a cool, dry place.  Will keep well for at least 1 year.
  5. Use a clean teaspoon to add the mincemeat to shortcrust pastry shells, and bake until the the pastry is cooked.  Click here to see the first batch!

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2 thoughts on “Port and Cranberry Mincemeat

  1. chinese cooking lessons London December 30, 2011 at 7:14 pm Reply

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  2. […] soaked the fruit for the mincemeat for a couple of days as per my previous recipe.  It’s more or less identical, except I added some freshly squeezed pomegranate juice (as I […]

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