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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.
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.
Decant the rum into small sterilised bottles to gift. Shake gently before serving. Will keep chilled for six months.