Boozy mincemeat

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

Easy

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:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 500g currant
  • 500g muscatel or Californian raisin (or a mixture)
  • 500g sultana
  • 500g Bramley apple, peeled, cored and chopped fairly small
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2x250g boxes shredded beef suet
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 100g whole blanched almond, coarsely chopped
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 350g natural demerara sugar
  • 100g dark muscovado sugar
  • 1 rounded tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 rounded tsp ground mixed spice
  • 1 large, juicy lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 250g whole mixed peel, chopped into small dice
  • 125ml dark rum
  • 125ml Disaronno Originale liqueur Disaronno
  • 175ml French brandy
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

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.

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Comments (36)

brenpark's picture
5

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!

mumsadragon's picture
5

it does not keep ages in the fridge or anywhere else once the family get a whiff of it!

choccyaddict's picture
2

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

sallytat's picture
5

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

sallytat's picture
5

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
5

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
5

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.

natalierous's picture
5

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

natalierous's picture
5

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

natalierous's picture
5

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

riorita's picture
5

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!

chrisfiggy's picture
5

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!!

therealmh's picture

PS That should have read "no mixed peel"

therealmh's picture

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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