If you’re lucky enough to have a Blackthorn hedge growing in your garden, then you’re already halfway to creating one of the most deliciously festive treats of the season – homemade sloe berry mincemeat.
Blackthorn (Prunus spinosa) is a hardy, native UK shrub that not only makes a superb, wildlife-friendly hedging plant, but also rewards you in autumn with clusters of deep purple sloe berries. Traditionally used to make sloe gin, these tart little fruits also lend themselves brilliantly to seasonal cooking, especially when paired with rich, warming spices.
By planting your own Blackthorn hedge, you’ll enjoy spring blossom, a haven for birds and pollinators, and a reliable annual berry harvest – perfect for foraging without ever leaving your garden. Whether you’re an experienced jam maker or just fancy trying something a bit different this Christmas, this sloe berry mincemeat recipe is a delicious way to bring a homegrown twist to your festive bake.
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 currants
- 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.
Check out our range of Fruit Trees and Fruit Bushes so you can Grow Your Own ingredients.
