(This recipe for cranberry, orange & ginger mincemeat was also featured on Getrealirishtours.com)

When I made this cranberry, orange & ginger mincemeat , the house was instantly transformed by the festive smells. People were trickling into the kitchen and even the collection of ingredients piled on the table spoke of the warmth and familiarity of a traditional Christmas. This recipe is, however, a twist on a classic, using the tart cranberry flavour in fresh and dried forms to offset the sweetness of the orange and other dried fruits. Cranberries are so delicious and I need to use them as much as I can during their short season! I can’t resist dried figs either – they are such a luxurious touch, especially when they are all bathed together in cherry brandy. The Christmas smells really come from the aromatic fresh ginger, cinnamon and nutmeg.

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Cranberry and White Chocolate Blondies are the perfect festive treat to bring along to all those Christmas gatherings that we have this time of year.I have, for some time, been lamenting that I can’t make the gorgeous Rhubarb and White Chocolate Blondies I made during the summer, so this is a reworking of the recipe that works for winter (a shameless reworking – I even use some of the same pictures!). The cranberries in this recipe bring the same tartness as the rhubarb and using orange really brings a warmth and sweetness too.

Cranberry and white chocolate blondies

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Rhubarb and White Chocolate Blondies: Small dense pale coloured cakes. It’s cousin, the brownie often takes all the glory, but a blondie has an almost butterscotch quality that is so delicious. Rhubarb and White Chocolate Blondies are particularly good. Alongside the chewy sweetness of the white chocolate, the tart lime and rhubarb and the warmth of the spices, these are gorgeous. I actually think these are some of the tastiest things I have ever made. As often is the case, they are also really easy to make.

Rhubarb and White Chocolate Blondies

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