Here is my take on Nigella’s Cranberry studded mincemeat. I find the original version a little tart for my taste so I add a little extra sugar and a slug of Amaretto because it’s my favourite 🙂
If you give this a try let me know what you think. Of course everyone has different tastes but I’m pretty happy with how this has turned out. It tastes quite fresh and fruity, a little on the tart side but nicely balanced by the extra sugar and cherry brandy.
Cranberry Studded Mincemeat Adapted from Nigella Christmas
You will need two sterilized glass jars. You can sterilize them by either putting them in the dishwasher or letting the jars and lids soak in boiling water in the sink for 5-10 mins. Dry the jars and lids in a very low oven (100C) for 10 minutes.
60ml cherry brandy
75g Soft light brown sugar
75g caster sugar
250g fresh Cranberries
40g dried cranberries
Zest and juice of one Clementine
1\2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp mixed spice
25g flaked almonds
1/2 tsp vanilla extract
A few drops almond extract
2 tablespoons runny honey
Dissolve the sugars with the cherry brandy in a large pan over a low heat. Then add the cranberries, dried fruit, spices and zest and juice of the Clementine. Simmer for 20 minutes until thickened. While the mincemeat is simmering away you’ll hear a cranberry pop now and again – I love that! When the mixture looks pulpy and has absorbed most of the liquid, take off the heat and add the flaked almonds, almond extract, vanilla extract, Amaretto and honey. Give the mincemeat a really good stir – you’ll probably find a few cranberries are still whole – squish them with the side of your spoon! Take no prisoners!
Spoon into your sterilized jars. Seal with jam pot covers or a lid. You now have beautiful, ruby red cranberry mincemeat to make mince pies! I like to bake mini mince pies and I freeze them, a good time saving tip for this time of year. The mincemeat will keep for up to one month.