Currant and Cranberry Mincemeat

A pretty alternative to mincemeat.

Cranberry and Current Mincemeat
PREP TIME 30 mins COOK TIME 1 hour MAKES Makes about 600ml


  • 60ml ruby port
  • 75g soft dark brown sugar
  • 300g cranberries
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp mixed spice
  • 90g currants
  • 90g raisins
  • finely grated zest and juice of 1 clementine
  • 25ml brandy
  • 2 drops almond extract
  • ½ tsp vanilla extract
  • 2 tbsp honey

Preparation method

  1. Make mincemeat in advance by dissolving the sugar in the port in a large pan over a gentle heat.
  2. Add cranberries and stir.
  3. Add cinnamon, ginger, mixed spice, currants, raisins and the zest and juice of the Clementine.
  4. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan.
  5. Remove from the heat and allow to cool a little.
  6. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.
  7. Spoon the mincemeat into sterilised jars and when cool store in the fridge for up to two weeks.