The BBC Good Food logo
Boozy mincemeat

Boozy mincemeat

By
A star rating of 4.7 out of 5.25 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep: -
    • 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:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Mix all the ingredients very thoroughly - it's easiest to do this with your (very clean) hands.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, November 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.25 ratings
Advertisement
Advertisement
Advertisement

Sponsored content