Name: Sour cherry, pear and ginger mincemeat
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 large or 3 small pears (not too ripe); 1 Tbsp fresh lemon juice; ½ cup muscovado sugar; ½ cup dried sour cherries; 1 cup sultanas; ½ cup brandy (cherry or normal); ½ tsp ground cinnamon; ¼ tsp allspice; ½ tsp mixed spice; ½ tsp ginger powder; ½ cup chopped nuts (walnuts, pecans, hazelnuts or mixed); 2 Tbsp chopped stem ginger (crystallized or in syrup); 1 Tbsp extra Cherry brandy (or more)

Sour cherry, pear and ginger mincemeat

5 Dec 2021

by Dinna

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

If you’re after a special filling for your mince pies try this sour cherry, pear and ginger mincemeat. It’s a bit boozy, luxurious and a bit different to the normal mincemeat. Perfect for nibbles, cakes and pies - you can find recipes with mincemeat here>>

Ingredients

2 large or 3 small pears (not too ripe)
1 Tbsp fresh lemon juice
½ cup muscovado sugar
½ cup dried sour cherries
1 cup sultanas
½ cup brandy (cherry or normal)
½ tsp ground cinnamon
¼ tsp allspice
½ tsp mixed spice
½ tsp ginger powder
½ cup chopped nuts (walnuts, pecans, hazelnuts or mixed)
2 Tbsp chopped stem ginger (crystallized or in syrup)
1 Tbsp extra Cherry brandy (or more)

Instructions

Soak the sour cherries in the brandy (for a couple of hours if you can, but minimum 30 minutes).
Peel then shred the pears with a coarse cheese grater into a heavy based pan. Add the lemon juice and toss well.
Add the sugar, sultanas, soaked sour cherries and brandy, then all spices.
Gently bring to the boil, put on a lid, turn down the heat and simmer for 15-20 minutes.
Stir in the walnuts and crystallised ginger, then cook for a couple of minutes, or until you get a thick, sticky mixture.
Cool in the pan, then pour in the brandy and transfer the mincemeat to sterilized jars. Store the mincemeat in a cool, dark place. Once opened, keep it in the fridge.