Sour cherry, pear and ginger mincemeat
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 findrecipes with mincemeathere>>
Ingredients
Method
- 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.