A Saturday project for the last weeekend before Christmas, this mince pie brandy is easy to make (in just one weekend), and goes with almost anything. Well, anything you might want brandy with at least.

It also produces at least 200g of brandy-infused mincemeat which can be put to good use in some pies.

This infusion can be done ‘cold’ (but will take up to a week) or by this quicker, cleaner sous vide recipe (or equally a slow, steady simmer in a vaccuum bag).