Boozy mincemeat

Boozy mincemeat

  • 1
  • 2
  • 3
  • 4
  • 5
(23 ratings)

Prep: 30 mins - 40 mins Plus 24 hrs standing time


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


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.


  • 500g currant
  • 500g muscatel or Californian raisin (or a mixture)
  • 500g sultana
  • 500g Bramley apple, peeled, cored and chopped fairly small



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2x250g boxes shredded beef suet



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 100g whole blanched almond, coarsely chopped


    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



    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



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 250g whole mixed peel, chopped into small dice
  • 125ml dark rum
  • 125ml Disaronno Originale liqueur Disaronno
  • 175ml French brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Dec, 2019
I just made Mary Berry's mincemeat and marzipan tart using this recipe and it was totes delish!!!!
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!
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!
4th Dec, 2015
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!
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
12th Jun, 2015
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.
2nd Jan, 2015
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
12th Dec, 2014
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!
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 :(
28th Nov, 2015
Weight for weight the Traditional recipe has more alcohol


April Kennedy's picture
April Kennedy
11th Nov, 2018
I am concerned about the safety of leaving the jars sit for a few weeks to a few months. Will it be safe to eat? I have made the recipe, can anyone give me tips? Do these need to be sealed, like canning? Not sure how to do that. Also the recipe is not cooked, so wondering how the apples will keep that long?
goodfoodteam's picture
14th Nov, 2018
Thanks for your question. The jars need to be sterilised. To find out how to do this, take a look at the following video:
28th Oct, 2018
Hi. I would like to have a taster of this before my big Christmas bake. Can anyone tell me how long I should leave this to get an idea of flavour before I try some. Thanks
goodfoodteam's picture
2nd Nov, 2018
Thanks for your question. The flavour will mellow over time but you can use it straightaway.
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!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?