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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>>
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 12 people
Cuisine: British, Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g dried sour cherry
  • 50 g dried cherry
  • 50 g mixed peels
  • 100 g sultanas
  • 50 g raisins
  • 50 g chopped blanched almonds or other nuts
  • 1 tsp mixed spice
  • ½ tsp cinnamon
  • 1 apple grated
  • 1 orange juiced and zested
  • 1 Tbsp vanilla sugar
  • 3 Tbsp muscovado sugar
  • 50 ml port
  • 1 knob of butter or dairy-free alternative
  • 3 Tbsp Amaretto

Method
 

  1. Put everything, except the Amaretto, into a heavy-based pot. Put a lid on and gently heat it up on the cooker.
  2. 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.
  3. Turn off the heat and stir in the Amaretto. Let in cool in the pan.
  4. Once cooled, spoon the mincemeat into sterilized jars, seal and keep in a cool, dark place.
  5. After opening, keep it in the refrigerator.