RAISTHORPE Manor, near Malton has found an ingenious way to use up some of the spent sloe berries from its gin, port and sherry production – they put them in their pies.

“When we make our sloe gin, port and sherry, we always have a batch of boozy berries leftover, so we’ve started putting them in our mince pies for guests to try at elevenses, and they’ve gone down rather well,”

said Julia Medforth, of Raisthorpe Manor Fine Foods.

“You can get the same effect at home by simply adding a shot of whisky or sloe gin to your pies, or even an orange liqueur.”

This week, Julia shares her favourite recipes for luxury, liqueurfilled mincemeat All these recipes are best stored in sterile jars for a few days or weeks prior to using so the flavours can mingle. They can store for up to 12 months, so you could make a batch for next year too.

Gingle bells mincemeat

Cook up 1kg (2lb 3oz) of stoned plums with the juice and zest of two, and simmer for 12 minutes before whizzing in a food processor.

Add 500g (1lb) of cored and chopped apples, 600g (1lb 5oz) of dried fruit, 250g (8oz) of demerara sugar, 100g (3oz) of chopped mixed nuts and some spices (ginger, nutmeg etc to taste), and leave to stand overnight. Pop in a baking dish and stir in 50ml of Raisthorpe Manor sloe gin and bake on a low heat for two hours before using.

Sherry berry mincement

Slice 900g (2lb) of cored and peeled apples and cook in a saucepan until bubbling with 500g (1lb) of mixed dried fruit (raisins, sultanas and currants), the juice and zest of a lemon, 600ml (1pt) of Raisthorpe Manor sloe sherry and a pinch of nutmeg. Add 500g (1lb) of sugar and bring back to the boil. Cook for 15 minutes before adding a drop of almond essence.

Port pie mincement

Peel and core 225g (7oz) of dessert apples and mix with the juice and zest of one orange and one lemon, along with 675g (1lb 7oz) of dried fruit, 115g (4oz) of semi-dried cranberries, 50g (1oz) of ground almonds, 225g (7oz) of soft brown sugar, 225g (7oz) of suet, a pinch of cinnamon and all spice and 200ml (7fl oz) of Raisthorpe Manor sloe port. Cook at a low heat for two to three hours, before adding to jars and storing.

Tutti-frutti mincement

In a large baking dish, mix 250g (8oz) of chopped candied peel, 1kg (2lb 3oz) of cored and grated apples, 500g (1lb) of suet, 500g (1lb) each of raisins, currants and sultanas, 500g (1lb) of soft brown sugar, one grated nutmeg, 125g (4oz) of slivered almonds, the juice and zest of two oranges, 3tbsps of Raisthorpe game-keepers finest whisky and 6tbsps of Raisthorpe midnight chocolate orange vodka liqueur.

Cook at a low heat for two-three hours, before adding to jars.