Mince pie rum
- Helena Busiakiewicz
Save recipe
Makes 600ml
Easy
Prep: 5 mins
plus 1 week macerating
A star rating of 4.7 out of 5.3 ratingsRate
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Show someone you care with our homemade festive tipple that can be made ahead – it stores for up to six months. It's great in a hot toddy or wintry rum punch
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
300g mincemeat
(vegetarian, if needed)
-
700ml spiced rum
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Nutrition: Per serving (25ml)
- kcal54
- fat0g
- saturates0g
- carbs1g
- sugars1g
- fibre0g
- protein0g
- salt0g
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Method
-
step 1
Put the mincemeat in a sterilised jar or bottle (find out how) and cover with the rum. Stir well, then leave in a dark place for a week, giving it a gentle shake every few days.
-
step 2
After a week, strain the rum into a jug through a clean, food-safe cloth or muslin and sieve, to filter out all of the mincemeat. Discard, or use it to make boozy mince pies.
-
step 3
Decant the rum into small sterilised bottles to gift. Shake gently before serving. Will keep chilled for six months.
Recipe from Good Food magazine, October 2023
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A star rating of 4.7 out of 5.3 ratings
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