Boozy mincemeat

Boozy mincemeat

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(17 ratings)

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Cooking time

Prep: 30 mins - 40 mins Plus 24 hrs standing time

Skill level

Easy

Servings

Makes about 3.5kg/7lb

A staple of Christmas, this mincemeat will make the perfect addition to all your seasonal baking

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 500g currants
  • 500g muscatel or Californian raisins (or a mixture)
  • 500g sultanas
  • 500g Bramley apples, peeled, cored and chopped fairly small
  • 2x250g boxes shredded beef suet
  • 100g whole blanched almonds, coarsely chopped
  • 350g natural demerara sugar
  • 100g dark muscovado sugar
  • 1 rounded tsp ground cinnamon
  • 2 rounded tsp ground mixed spice
  • 1 large, juicy lemon
  • 250g whole mixed peel, chopped into small dice
  • 125ml dark rum
  • 125ml Disaronno Originale liqueur Disaronno
  • 175ml French brandy

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Method

  1. Wash the dried fruit thoroughly in a colander under the cold tap (you may find it easier to do this in batches) - whatever it says on the packet, washing the fruit is something I've (Ruth Watson) always done. Tip the fruit on to clean tea towels and dry by patting in the cloths.
  2. Put the dried fruit in a very large bowl with the apples, suet, almonds, sugars and spices. Grate the zest of the lemon into the bowl, then squeeze in the juice. Tip in the peel and the alcohol.
  3. Mix all the ingredients very thoroughly - it's easiest to do this with your (very clean) hands.
  4. Cover and leave to stand for 24 hours, asking the family to stop and give it a good stir with a spoon when they pass by.
  5. Pack the mincemeat into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with greaseproof paper jam covers. Seal the jars tightly and store in a cool place. The mincemeat will last from one year to the next, but's best used within 6 months.

Recipe from Good Food magazine, November 2002

Comments, questions and tips

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Comments

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Sandybright's picture

Made this Christmas 2013, couldn't believe the amount of alcohol I was measuring out. Expected my head to be blown off but was really disappointed, I couldn't taste the alcohol in the finished mincemeat at all :(

safenath's picture
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I made this recipe with filthy hands and it turned out great!

kez10uk's picture
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Tried making my own mincemeat for the first time this year, using this recipe- it is so easy to make, smells wonderful and tastes even better. Will definitely use this recipe again :)

kez10uk's picture
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Tried making my own mincemeat for the first time this year, using this recipe- it is so easy to make, smells wonderful and tastes even better. Will definitely use this recipe again :)

alexconnor1's picture
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This recipe has become a family tradition in my house! I do leave out the liqueur as its a bit pricey, but this is a fantastic recipe!

susanathill's picture

Wish this recipe was in lbs and oz. Going to muddle through anyway.
thanks for the recipe :)

gillydarling's picture
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Seriously my dears - this would half fill a bucket! I made it in a washing up bowl (especially purchased for this) It looks and smells absolutely divine. If someone could bottle the smell they'd make a fortune! Merry Christmas cooking ;)

malenstwo-43's picture
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I've just made a batch and it's so good! Easy to put together and tastes perfect. I didn't have suet so used unsalted butter but it worked just as well. Also didn't have mixed peel but added some marmalade. Yummy even before it had a chance to stand overnight. The recipe says it will last at least 6 months but I am sure it will be gone way before that time - it is just too good.

lucysamuels82's picture
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By far the best I've ever tasted. Big hit with the family too.

hollbabe7's picture
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Loved this recipe :) will use it again in the future.

meuphere's picture

Just gorgeous! Easy to make and far too easy to eat! I'm about to make bread and butter pudding with the bit that's left :)

mumsadragon's picture
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This is the third year I've made this. My only criticism is that it doesn't keep very well - everyone wants more and more mince pies!!

brenpark's picture
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I have been making this recipe every Christmas since I saw it in the magazine (I think it was 2002?) I have to write the year of the Good Food issue on the jars each time I made it because my memory is not brilliant. Once to my dismay I forgot where it came from and spent a whole morning looking for it through my old Christmas Good Food magazines. That should tell you what a complete winner this is. Thank you Ruth! This is fantastic. It also keeps ages in the fridge! These on line recipes are great!

choccyaddict's picture
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Not too impressed, I will try a different one next year!

sallytat's picture
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This mincemeat is delicious held out a couple of weeks since making it.It is delicios

sallytat's picture
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This was so easy to make.Looking forward to using it but patience is a virtue so I am told. It smells lovely enjoyed stirring it when i went into the kitchen. I did not think my bowl was going to be big enough it was but only just. So anyone thinking of making this use a very big bowl.

archiewebb's picture
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What alot of mincemeat! Made last week cant leave it alone and its not even Novemebr!!! Will be making another batch for Christmas LOVELY

ursanewf's picture

Made this for the first time last year and am about to make again to allow plenty of marinating time. Thought I'd have loads last time but it was so scrummy that everytime I made a batch of pies they dissappeared so it didn't last long.

I used all the ingredients and it did appear a bit 'suety' to the eye but the above testifies to that fact that it tasted divine so dn't be put off. I also added a little extra of all the alcoholic liquids as I'm a bit nuts that way (also make Orlando Murrin's Christmas cake that has loads of port in it). I was afraid it might make it a bit too runny but it didn't.

lizziebanks's picture
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Very easy to make and tastes divine. Following the comments above, I missed out the nuts and used just one box of veg suet to cater for my family's needs.

And yes, you need a very very large bowl to mix it in!

sambatchelor's picture

This was really easy to make, took no time at all, and made lots so there is plenty to give friends. Haven't tasted it yet as I'm allowing to mellow for a month as suggested, but it smells fabulous. The only thing I would say is that on an appearance level it seems very heavy on the 'suet' and looks like it has much more in than the mincemeat you would buy.

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