Boozy mincemeat

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• mandy treats

  2007-11-07 12:00:42.560103

  mandy treats commented on this recipe

  I left out the nuts so everyone can eat it, using vegetrian suet is even better and no rind cos I hate the stuff. Still tastes wonderful as I have been making this for years, though without the liqueur which will add to this year's batch

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• mandy treats

  2007-11-07 12:01:55.914524

  mandy treats commented on this recipe

  PS That should have read "no mixed peel"

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• chrisfiggy

  2007-11-19 15:59:11.266876

  chrisfiggy commented on this recipe

  i have been using this recipe since it was first in the good food magazine and it always gets rave reviews especially when used in the easiest wver mince pies!!

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• chrisfiggy

  2007-12-02 15:45:20.485793

  chrisfiggy rated this recipe

  

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• RioRita

  2007-12-04 23:01:06.370856

  RioRita rated and commented on this recipe

  

  So easy to make and tastes much better than any you can buy. You do need a very big bowl to mix it in though!

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• Janes Recipe

  2008-01-10 12:50:32.143561

  Janes Recipe commented on this recipe

  I really enjoyed this and found it so easy to throw together. By far the nicest yet and will definitely make it again

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• Janes Recipe

  2008-01-10 12:50:42.657572

  Janes Recipe rated and commented on this recipe

  

  I really enjoyed this and found it so easy to throw together. By far the nicest yet and will definitely make it again

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• Janes Recipe

  2008-01-10 12:50:42.676506

  Janes Recipe rated and commented on this recipe

  

  I really enjoyed this and found it so easy to throw together. By far the nicest yet and will definitely make it again

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• Samantha

  2008-11-18 22:30:41.234984

  Samantha commented on this recipe

  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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• Good grub

  2008-11-23 19:42:49.780848

  Good grub rated and commented on this recipe

  

  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!

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• Judith

  2009-10-12 21:01:41.630572

  Judith commented on this recipe

  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.

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• archiepuss

  2010-10-30 15:30:22.141835

  archiepuss rated and commented on this recipe

  

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

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• caron

  2010-11-04 16:54:40.727273

  caron rated and commented on this recipe

  

  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.

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• caron

  2010-11-22 14:00:36.17125

  caron commented on this recipe

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

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• DanniiPowell

  2010-12-02 20:55:42.545093

  DanniiPowell rated this recipe

  

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• choccyaddict

  2010-12-08 20:37:24.655186

  choccyaddict rated and commented on this recipe

  

  Not too impressed, I will try a different one next year!

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• Brennie

  2011-08-16 16:09:48.855447

  Brennie rated and commented on this recipe

  

  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!

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• Rita

  2011-11-18 11:34:42.260159

  Rita commented on this recipe

  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!!

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• Rita

  2011-11-18 11:35:15.296382

  Rita rated this recipe

  

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• ANNE-MARIE

  2012-01-03 14:58:31.47264

  ANNE-MARIE commented on this recipe

  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 :)

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http://www.bbcgoodfood.com/recipes/1157/

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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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Difficulty and servings

Makes about 3.5kg/7lb

Preparation and cooking times

Prep 30 - 40 mins

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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