As Christmas edges closer and closer you may have already eaten all the mince pies. Never fear! On Day eleven we have come up with cherry berry mince meat for mince pies! A different take on mincemeat that’s more like a sharp, indulgent cherry jam. Traditional vine fruits make way for both glacé and sour cherries, with fresh cranberries providing pectin.
Makes enough for at least 24 mince pies.
75g light brown muscovado sugar
150g glacé cherries, halved
75g dried sour cherries
30g dried blueberries
1 tsp star anise powder
2 pieces of preserved stem ginger in syrup, drained and chopped (about 30g)
2 tbsp syrup from the jar of stem ginger
about 75ml kirsch, maraschino liqueur or cherry brandy
1. Heat the sherry in a large pan, add the sugar and let it dissolve
2. Add the cranberries, glacé cherries, sour cherries, blueberries and star anise powder. Simmer for about 10 minutes until the cranberries begin to pop and most of the liquid is absorbed
3. Take off the heat, stir in the chopped stem ginger and its syrup and add most of the kirsch (or other cherry-based alcohol of choice)
4. Spoon into a sterilised jar and add a final glug of kirsch before sealing the lid
This is sure to impress any one and is an exciting twist on a much-loved Christmas favourite. Pop them into a festive box, tie them with some ribbon and it’ll delight and surprise in equal measure!