Boozy mince pies with a blob of clotted cream, it really doesn’t get any more festive! Here is a foolproof guide on how to make sloe gin mincemeat
You can use it straight away if you can’t wait, however, The longer you have to wait for something, the better it will be, this really applies to this luxurious recipe if it is left for a while to mature and marinade.
You Will Need
Makes enough for 15 deep filled mince pies :
80g of skinned almonds, soak overnight in water
100g of ready-soaked pitted prunes
50g Demerara sugar
50g of plump raisins
75g vegetarian suet
Juice of 1 lemon
1 apple, peeled, cored and diced
A good slug of sloe gin
How To Make The Mincemeat
Simply mix all ingredients together in a bowl, ladle into labelled sterilised jar and keep somewhere cool.