The Christmas Ball Gin Company Mince Pie Christmas Liqueur - Mixed Spice and Fruit Flavoured Liqueur Christmas Gift with Edible Silver Flakes - 70cl, 16% ABV

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Whilst this is happening, remove the zest from the oranges using a zester if you have one. If not, then remove strips of peel with a peeler and scrape off any of the white pith that may remain on the peel. Finely slice the peel into thin strips. Score the apples around the centre and place them in a dish. Bake for 1 hour or until soft in an oven heated to 200°C/400°F. Squeeze all the pulp from the apple skins into a large bowl, using a ricer or by passing it through a sieve. Their popular gingerbread liqueur is also set to return to stores this year. Read More Related Articles And fans of last year’s sell out Extra Special Gingerbread Gin will be pleased to hear the sparkly beverage is returning to shelves again this month. Featuring the classic ingredients of a mince pie — think a pinch of cinnamon, a dash of citrus, and a sprinkling of raisins, this vodka-based drink oozes nostalgic winter nights, cosy evenings, and festive parties with friends.

As with all our hot chocolates, you can expect real grated chocolate for a satisfying richness like no other – and only natural ingredients. There’s nothing artificial here. And you see, this blog post was supposed to go up before Christmas. But I had a nasty viral bug that laid me low for three days, the three days including one where I’d have made this. This full strength gin has notes of cinnamon, nutmeg and cloves and is paired best with tonic and lemonade.Cover the mincemeat and leave it in a cool place for a couple of days. Give it an occasional stir. Fill the mincemeat into sterilised pots or jars, taking care to remove any air bubbles. Seal and store in the larder. It will improve with age. Wait at least 2 months before eating it, if you can. We wanted to make sure that there was a seasonal sip for every palate, and we’re sure that our customers will love our latest additions to the Extra Special gin collection.” Everyone at dinner loved this pie and demanded future iterations. Looks like it just became a holiday staple. Before I head to the recipe itself, three things to note. Firstly, I used Cotswolds Cream Liqueur. Simply because it’s bloody gorgeous. It’s more unctuous than any other liqueur like this I’ve tried, so perfect for ice cream. And the toasty, caramel toffee, malty butterscotch flavours work incredibly well with a good vanilla ice cream.

Would definitely suggest chopping your apples FINELY. I missed that part and I think my mincemeat is going to be a little chonky. :)

But do be aware that you’ll not have enough room in the tub and will have to eat some. I mean, you can’t let it go to waste. Bake in the pre-heated oven for 20 - 25 minutes until golden brown. Remove from the moulds and leave to cool. These can be frozen between layers of greaseproof paper in a Tupperware box until Christmas. Defrost at room temperature or for a few minutes in a warm oven. Serve immediately, dusted with icing sugar and topped with the orange peel.

Half fill the pastry cases with mincemeat using a spoon then cover with crème d’amande using another spoon or piping bag if you prefer. Lightly roll the pastry flat and then flour it a little. Wrap in greaseproof paper and rest it in the fridge. Note: the dough can be kept for up to 5 days in the fridge or eight weeks in the freezer.

ALDI’S SELL OUT HEATED THROW RETURNS – AND IT’S OVER 40% CHEAPER THAN LAKELAND

As the only chocolatier to run two bars; one in London’s Borough Market and one at our hotel in Saint Lucia, we know a thing or two about crafting an impeccable tipple. We’re always on the lookout for new, innovative flavours for our Velvetised Creams and we’re delighted to welcome our Mince Pie Vodka Cream to the collection. Finally, I’ve also done this recipe as someone without an ice cream maker, because, well, i don’t have one. So if you do have one, then instead of the whole beating the double cream bit, simply add the cream to the milk at the beginning, and skip that bit (but not the liqueur adding bit). Place these strips into the syrup and allow to simmer for 10 to 15 minutes until the peel becomes soft and translucent. Remove the peel from the syrup using a slotted spoon, letting as much of the syrup drain off as possible.

Break your 2 eggs into a small bowl, Separate the remaining egg, add the yolk to your two eggs and retain the white if you wish. Put the flour and salt into a mixing bowl, zest the orange on top of the flour and mix it in thoroughly.We have made this same recipe for the last 4 years for my roommates grandmother. We make it from scratch as well as the pie crust. I had never had it prior to meeting my roommate. This year we did a whiskey instead of rum. It is yummy!