Stollen sour

• sultanas↗8
• dried apricot↗1

  quartered

• cocktail cherries↗4
• dried cranberries↗4
• orange liqueur↗1 tsp tsp
• amaretto↗150ml ml
• freshly squeezed lemon juice↗100ml ml

  (about 2 lemons)

• madeira↗75ml ml
• crushed ice
• golden caster sugar↗100g g
• orange zest↗thick strip pared

  thick strip pared

• lemon zest↗thick strip pared

  thick strip pared

• cinnamon↗1 tsp tsp
• mixed spice1 tsp tsp
• nutmeg↗good grating of

  good grating of

• cocktail sticks4

Step-by-step instructions

1. 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.

2. 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).

3. 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.

4. 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.