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

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Comments

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natalierous's picture
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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
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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
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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
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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
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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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