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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pan, dissolve the sugar in the ruby port over a gentle heat. | 2. Add the cranberries and stir. | 3. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries 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. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.). | 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, once cool, store in the fridge for up to two weeks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dark brown sugar	2 1/2	1/2		-	-	-	-
ruby port	2	fluid		-	-	-	-
cranberry	10 1/2	ounces		136.928	35.6311	1.3693	0.387
cinnamon	1	teaspoon	ground	-	-	-	-
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
currant	2 1/2	1/2		176.4	43.06399999999999	3.92	1.148
raisin	2 1/2	1/2		1245.75	328.02	13.9838	1.8975
cranberry	1	ounce	dried	136.928	35.6311	1.3693	0.387
clementine	1			-	-	-	-
brandy	1	fluid		-	-	-	-
almond extract	3	drops		-	-	-	-
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
honey	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.