Cranberry Studded Mincemeat By Nigella Lawson Recipe For Chicken

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CRANBERRY-STUDDED MINCEMEAT BY NIGELLA LAWSON



Cranberry-Studded Mincemeat by Nigella Lawson image

Make and share this Cranberry-Studded Mincemeat by Nigella Lawson recipe from Food.com.

Provided by KateL

Categories     European

Time 25m

Yield 1 pint, 32 serving(s)

Number Of Ingredients 14

2 1/2 ounces soft dark brown sugar (75g)
2 fluid ounces ruby port (60ml)
10 1/2 ounces cranberries (300g)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 1/2 ounces currants (75g)
2 1/2 ounces raisins (75g)
1 ounce dried cranberries (30g)
1 clementine, zest and juice
1 fluid ounce brandy (25ml)
3 drops almond extract
1/2 teaspoon vanilla extract
2 tablespoons honey

Steps:

  • In a large pan, dissolve the sugar in the ruby port over a gentle heat.
  • Add the cranberries and stir.
  • Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine.
  • 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. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.).
  • Remove from the heat and allow to cool a little.
  • Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.
  • Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks.

Nutrition Facts : Calories 35.2, Sodium 1.5, Carbohydrate 8.5, Fiber 0.8, Sugar 6.8, Protein 0.2

CRANBERRY JEWELLED MINCEMEAT



Cranberry jewelled mincemeat image

Cooking up batches of this festive, fruity mincemeat will fill your kitchen with the smell of Christmas

Provided by James Martin

Categories     Condiment

Time 25m

Yield Makes 4 jars

Number Of Ingredients 12

500g mixture of raisins, currants and sultana (use jumbo or golden sultanas if you can get them)
140g dried apricot , chopped
85g dried cranberries
85g mixed peel
150ml brandy
zest and juice 1 lemon
zest and juice 1 orange
175g suet
100g fresh or frozen cranberry , roughly chopped
200g soft brown sugar
1 ½ tsp ground cinnamon
½ tsp ground nutmeg

Steps:

  • Tip the dried fruits and mixed peel into a large bowl. Pour over the brandy, zests and juices. Stir, then cover and leave to soak for 24 hrs.
  • Tip the mixture into a large saucepan with the remaining ingredients and stir well. Set over a medium heat and, once the suet has melted, turn up the heat and bubble for a few mins. Pack while hot into sterilised jars (see tip, below). Leave in a cool, dark cupboard for at least a fortnight, or for up to 6 months.

Nutrition Facts : Calories 102 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber

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