Boozy mincemeat

Boozy mincemeat

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(20 ratings)

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, questions and tips

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Comments (34)

Smug's picture

Can someone advise whether you use ALL or ONE of the following:

125ml dark rum
125ml Disaronno Originale liqueur Disaronno
175ml French brandy

Thank you!

KamMa's picture
5

I used all three in the quantities given - to, virtually, half quantities of everything else, accidentally - forgot to half the alcohol content! The mixture had a great consistency, smelt divine and was so delicious, it was all I could do to stop myself licking the spoon as I was putting it in jars. So, yes, use all three. I'll be making the same mistake next year!

will.mansfield's picture

I have a similar question about these ingredients..

2x250g boxes shredded beef suet
100g whole blanched almonds, coarsely chopped
350g natural demerara sugar

oldrectory's picture
5

Excellent recipe, no deviation needed. I've used both whiskey & rum variations and a brandy only one too. All work equally well so have fun-it's not rocket science.

leri's picture
5

Made mincemeat for first time. Thought would not use all the mincemeat but have ended up making another half quantity. Makes great presents.

mumsadragon's picture
5

It wouldn't be Christmas without Boozy Mincemeat. Tried making half quantity last year but ran out before New Year so this year it was the full quantity. I have to warn my friends not to eat too many pies if they're driving home!

Sandybright's picture

Made this Christmas 2013, couldn't believe the amount of alcohol I was measuring out. Expected my head to be blown off but was really disappointed, I couldn't taste the alcohol in the finished mincemeat at all :(

safenath's picture
5

I made this recipe with filthy hands and it turned out great!

kez10uk's picture
5

Tried making my own mincemeat for the first time this year, using this recipe- it is so easy to make, smells wonderful and tastes even better. Will definitely use this recipe again :)

kez10uk's picture
5

Tried making my own mincemeat for the first time this year, using this recipe- it is so easy to make, smells wonderful and tastes even better. Will definitely use this recipe again :)

alexconnor1's picture
5

This recipe has become a family tradition in my house! I do leave out the liqueur as its a bit pricey, but this is a fantastic recipe!

susanathill's picture

Wish this recipe was in lbs and oz. Going to muddle through anyway.
thanks for the recipe :)

gillydarling's picture
5

Seriously my dears - this would half fill a bucket! I made it in a washing up bowl (especially purchased for this) It looks and smells absolutely divine. If someone could bottle the smell they'd make a fortune! Merry Christmas cooking ;)

malenstwo-43's picture
5

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.

lucysamuels82's picture
5

By far the best I've ever tasted. Big hit with the family too.

hollbabe7's picture
5

Loved this recipe :) will use it again in the future.

meuphere's picture

Just gorgeous! Easy to make and far too easy to eat! I'm about to make bread and butter pudding with the bit that's left :)

mumsadragon's picture
5

This is the third year I've made this. My only criticism is that it doesn't keep very well - everyone wants more and more mince pies!!

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!

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Questions (1)

Smug's picture

Can someone advise whether you use ALL or ONE of the following:

125ml dark rum
125ml Disaronno Originale liqueur Disaronno
175ml French brandy

Thank you!

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