right...back !! No, no suet and a lovely recipe:
makes approx 600ml
60ml ruby port
75g soft dark brown sugar
300g cranberries (fresh)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
75g currants
75g raisins
30g dried cranberries
finely grated zest and juice of 1 satsuma
25ml brandy
a few drops of almond extract
1/2 teaspoon vanilla extract
2 x 15ml tablespoons honey
large saucepan - dissolve sugar in the port over gentle heat
add cranberries to saucepan
add cinnamon, ginger and cloves with the currants, raisins and dried cranberries and the zest and juice of satsuma
Simmer for 20 mins - or until pulpy. squish the cranberries a little
take off the heat and when cooled a little stir in the brandy, almond and vanilla extracts and honey and beat gently with your spoon - enough to turn it into a berry-beaded paste (says Nigella, giving the camera a loving swish of the eyelashes....)
Spoon into jars.....
Dead simple and really really yummy....no suet needed[:X][^][:X]