The BBC Good Food logo
Stollen sour

Stollen sour

By
A star rating of 3 out of 5.1 ratingRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus soaking and cooling
  • More effort
  • Makes 4

Sweet and sophisticated, this spiced cocktail with amaretto and madeira makes a perfect Christmas party drink, topped with a festive dried fruit cocktail stick

  • Gluten-free
Nutrition: per glass
NutrientUnit
kcal259
fat0g
saturates0g
carbs44g
sugars43g
fibre0g
protein1g
salt0.8g
Advertisement

Ingredients

  • 8 sultanas
  • 1 dried apricot , quartered
  • 4 cocktail cherries
  • 4 dried cranberries
  • 1 tsp orange liqueur
  • 150ml amaretto
  • 100ml freshly squeezed lemon juice (about 2 lemons)
  • 75ml madeira
  • crushed ice

For the spiced syrup

  • 100g golden caster sugar
  • thick strip pared orange zest
  • thick strip pared lemon zest
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • good grating of nutmeg

You will need

  • 4 cocktail sticks

Method

  • STEP 1

    First, make the spiced syrup. Put all the ingredients in a saucepan with 100ml water. Heat gently until boiling, then turn the heat off and allow to cool. Strain through a fine sieve into a jug and chill until needed. Can be made 1 week ahead.

  • STEP 2

    While the syrup is cooling, tip the sultanas, apricot, cherries and cranberries into a small bowl and add the orange liqueur. Leave to steep for around 30 mins (or up to 24 hrs).

  • STEP 3

    When you’re ready to serve, take 4 cocktail sticks and thread 2 sultanas, a piece of dried apricot, a cherry and cranberry onto each one. Fill 4 tumblers with crushed ice.

  • STEP 4

    Pour the amaretto, lemon juice, madeira and 50ml of the spiced syrup into a cocktail shaker (along with any leftover orange liqueur) with a handful of ice. Shake well until the outside of the cocktail shaker feels cold, then strain into the prepared glasses. Add the dried fruit cocktail sticks and serve immediately.

Goes well with

Recipe from Good Food magazine, December 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content