Sour cherry mincemeat
Every year I make different type of mincemeat. Last year everyone who tried it was impressed by my sour cherry and pear mincemeat so this year I decided to make another version of sour cherry mincemeat. This recipe is rather boozy, gluten-free and not too sweet. Use dairy-free butter for a vegan version. You can use this mincemeat immediately but I think it tastes better after resting for a week or so. This makes a lovely Christmas present too! Read more about mincemeat>>
Ingredients
Method
- Put everything, except the Amaretto, into a heavy-based pot. Put a lid on and gently heat it up on the cooker.
- Stir and cook for about 10-15 minutes over low heat until you get a thick jam. There should be no liquid left around the fruits.
- Turn off the heat and stir in the Amaretto. Let in cool in the pan.
- Once cooled, spoon the mincemeat into sterilized jars, seal and keep in a cool, dark place.
- After opening, keep it in the refrigerator.