Cranberry-Studded Mincemeat

• ¼ cup ruby port
• ½ cup packed dark brown sugar
• 3 cups cranberries, fresh or frozen
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ cup currants
• ½ cup raisins
• ¼ cup dried cranberries
• Finely grated zest and juice of 1 clementine
• 2 tablespoons brandy
• 1/8 teaspoon or a few drops of almond extract
• ½ teaspoon vanilla extract
• 2 tablespoons honey

1. In a large saucepan, dissolve the sugar in the ruby port over a gentle heat.

2. Add the cranberries to the saucepan.

3. Then add the cinnamon, ginger and cloves, with the currants, raisins and dried cranberries and the zest and juice of the clementines.

4. Simmer for 20 minutes or until everything looks pulpy 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.

5. Take off the heat and, when it has cooled a little, stir in the brandy, almond and vanilla extracts and honey and beat once more, vociferously, with your wooden spoon to encourage it to turn into a berry-beaded paste.

6. Spoon the mincemeat into jars.