Christmas Magic

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Recipe by Naomi Sherman


I honestly didn’t know what to call this
.
It’s not quite a fruit mince, not quite a chutney, not quite a sauce
.
What it is though, is magical
.
Sweet and rich, with the unmistakable tang from the Vino Cotto, this mixture screams Christmas at the top of its lungs while swinging from the top of the tree
.
I haven’t run out of ways to use it yet, but it pairs perfectly with creamy richness, like the mascarpone that I topped this pavlova with
.
Or, ice cream
.
OMG, I wonder if I could make a festive version of my Grandma’s Baked Apple Roll with it?
.
Or a tweaked tiramisu?
.
Yes, I just gasped out loud
.
Sorry, got to go and taste test some more

Ingredients

  • 4 cups strong coffee

  • 2 tablespoons brown sugar

  • 500 grams dried mixed fruit

  • 1 cup raisins

  • 1 cup dried figs, roughly chopped

  • 250 ml Vino Cotto

  • 1/4 cup Cointreau

  • 1/2 cup honey

  • 1 teaspoon nutmeg

  • 1/2 teaspoon cloves

  • 2 teaspoons cinnamon

  • 2 tablespoons cocoa powder

  • Peel from one orange, in strips

  • 6 star anise

Directions

  • Brew the coffee and add the sugar, sit aside to cool.
  • Place all of the ingredients into a large pot and heat over medium heat until well combined.
  • Increase the heat slightly until the mixture starts to barely simmer.
  • Cook for 1 ½ hours, stirring regularly to stop the fruit from catching on the bottom.
  • Remove the orange peel and the star anise and pour into sterilised jars.
  • This mixture tastes better and better the longer you let it mature, so try to make a batch as fast as you can.
  • Like…now