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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jammydodger0905
20th Oct, 2016
I use this recipe every year, normally about 6 months (or more) before christmas - I'm late this year! I do alter the ingredients slightly, I use peach schnapps brandy and amaretto, plus I use a juiced orange and a lemon plus their grated rind. Then I add a little bit of the same alcohols over the few months while its maturing - stirring it in. By the time xmas comes around it's well matured and delicious!
Smug
19th Nov, 2015
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
4th Dec, 2015
5.05
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
28th Nov, 2015
I have a similar question about these ingredients.. 2x250g boxes shredded beef suet 100g whole blanched almonds, coarsely chopped 350g natural demerara sugar
oldrectory
12th Jun, 2015
5.05
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
2nd Jan, 2015
5.05
Made mincemeat for first time. Thought would not use all the mincemeat but have ended up making another half quantity. Makes great presents.
mumsadragon
12th Dec, 2014
5.05
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
17th Jan, 2014
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 :(
will.mansfield
28th Nov, 2015
Weight for weight the Traditional recipe has more alcohol http://www.bbcgoodfood.com/recipes/13377/traditional-mincemeat
safenath
19th Dec, 2012
5.05
I made this recipe with filthy hands and it turned out great!

Pages

Smug
19th Nov, 2015
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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