Boozy mincemeat
By Ruth Watson
Cooking time
Prep: 30 mins - 40 mins Plus 24 hrs standing timeSkill level
EasyServings
Makes about 3.5kg/7lbA staple of Christmas, this mincemeat will make the perfect addition to all your seasonal baking
Nutrition and extra 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
- 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.
- 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.
- Mix all the ingredients very thoroughly - it's easiest to do this with your (very clean) hands.
- 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.
- 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
Comments
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.
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!
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.
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.