- Cranberries – in Polish – żurawiny – grew in the area around where my father used to live – the part in the North East that was Poland before WW2.
- Lingonberries – in Polish – borȯwki – its smaller rounder ‘cousin’ also grew there.
- My aunties who now live in Białystok had many memories of going out to pick baskets of these fruits.
- In fact it is one of these aunts that gave me the recipe for Cranberries & Pears Sauce, which I posted some time ago.
- The ‘mincemeat’ here is a reference to the old English fruit & spice mixture, popular at Christmas time, that decades ago was made with meat, often mutton.
- Nowadays in England the only meat reference is the fact that most of this fruit is mixed with beef suet.
- There is no suet or any other fat in this recipe.
- This with cranberries is a fresher tasting version but it will only keep in the refrigerator for around a month.
- If you are worried about this keeping problem then just make it with half these quantities and use quickly
- 600g fresh cranberries
- Grated zest of 2 oranges or satsumas
- 150g granulated sugar
- 150g currants
- 150g raisins or sultanas
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground ginger
- ½ teaspoon of ground cloves
- 125ml sherry
- Have prepared 4 – 5 sterilised jar jars.
- Put the cranberries, sugar, zest and juice into a saucepan and heat till the fruit starts ‘popping’.
- Add the dried fruit and spices and continue heating and stirring for around 5 minutes.
- Add the sherry and continue heating and stirring for another 5-10 minutes until you have a thick liquid free mixture.
- Leave to go cold and pot up into cold sterilised jars.
- Keep in the fridge and use within a month.
- Option – not tested – some dried cranberries to replace some of the currants or raisins.
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