This delicious home-made mincemeat has all the flavours of Christmas with an orangey tang – add as much or as little Cointreau as you fancy
Poached pears in cassis
Delicious boozy pears – try them in trifles or serve warm with toasted panettone and a generous scoop of vanilla ice cream
150ml (5fl oz) crème de cassis plus extra 175g (6oz) caster sugar 1 vanilla pod, split 1kg (2¼lb) small pears, peeled and halved
1 Place the crème de cassis, sugar and vanilla pod in a large saucepan, add 300ml (10fl oz) water and very gently heat until the sugar has dissolved. Add the pears to the pan and simmer for 30 minutes until tender. Make sure the pears are completely covered in liquid during cooking. 2 Cool and then decant into a large sterilised jar. Top up with crème de cassis to ensure the pears are completely covered. Cover with the lid and then store in the fridge for up to one week or until needed.
Juice of 2 oranges Juice of 2 lemons 1 tsp each mixed spice, ground all
1 Place the apple, dried fruit, sugar, orange and lemon juice in a very large pan. Add the spices and brandy and Cointreau and allow to soak for 2 hours. Slowly bring to the boil
and then simmer for 1 hour. 2 Allow to cool completely before adding the suet. Spoon into 2 large sterilised jars and keep for at least one month and up to six before using.
TIP
Why not spoon into smaller sterilised jars and give to friends and family as the perfect Christmas treat – you can even personalise the labels