The Douglas Fir isn't a true fir, hence Pseudotsuga its Latin name. It is a native of the USA but one of the oldest Doulgas Firs in the UK is planted in Scone Palace in Perthshire, Scotland. Forage a few needle tips here and there, without being greedy or spoiling the beauty of the countryside. If you didn't make wild cherry brandy, supermakets will come to your aid. Foraging is seasonal, cherries may be long gone but the Douglas Fir is ever green and bonne chance with the chestnut hunt.
Wild Christmas Mincemeat
Makes 3 pots
What to find:
Lemon, Lime and Orange, well scrubbed- zest
100g dried apricots finely chopped
100g wild glace cherries
600g dried fruit: raisins, sultanas, currants
50g dried cranberries
100g chestnuts peeled and finely chopped
220g Light Muscovado sugar
200g shredded suet
2 eating apples cored and finely grated
Carrot, peeled and finely grated
Teaspoon cinnamon
Teaspoon nutmeg
150ml wild cherry brandy
What to do:
1.Put all of the ingredients apart from the cherry brandy in a baking tray and mix well. Cover and leave overnight.
2.The next day, cook the mincemeat in a low pre-heated oven: 120°C gas ¼ for 3 hours or until the suet has melted. Stir in the brandy and leave to cool
3.Blend the mincemeat briefly (in batches) in a food processor and pot in sterile jam jars. Seal with a lid or cellophane and store in a dark place.
Douglas Fir Icing Sugar
Makes a small jam jar
What to find:
100g icing sugar
Handful washed and dried Douglas Fir needles
What to do:
Put the icing sugar and Douglas Fir into a food processor, cover with a tea towel (to avoid a fine layer of escapee white dust ) and blend well. Pot in a sterile jam jar and store until use.
Sift Douglas Fir Icing Sugar before use.
For extra pine flavour in mince pies, add a tablespoon of Douglas Fir icing sugar to a fat, rich shortcrust pastry (half lard and butter to flour).