75g brown sugar
60ml ruby port
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
75g currents
75g raisins
30g dried cranberries
1 clementine, zest and juice
25ml brandy
1/2 tsp vanilla extract
2 tbsp honey
In a large pan dissolve sugar in port over gentle heat.
Add cinnamon, ginger, cloves, currents, raisins, cranberries, zest and juice of a clementine.
Bring to a gentle simmer for 20 min.
Break fruit with the back of a spoon in the pan.
Remove from heat and cool.
Add brandy, vanilla and honey and stir well in.
Spoon into a sterilised jar and store in the fridge.
Best ways to enjoy this:
As a dip for a cheese straw
Alongside a slice of pork or gammon
Smeared on a toasted Raisin bread
As a base with some deep fried Camembert on top
Happy holiday eating!
