Boozy mincemeat

Boozy mincemeat

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(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-
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  • 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.

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Comments, questions and tips

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19th Dec, 2012
I made this recipe with filthy hands and it turned out great!
26th Nov, 2012
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 :)
26th Nov, 2012
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 :)
24th Nov, 2012
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!
13th Nov, 2012
Wish this recipe was in lbs and oz. Going to muddle through anyway. thanks for the recipe :)
3rd Nov, 2012
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 ;)
31st Oct, 2012
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.
4th Sep, 2012
By far the best I've ever tasted. Big hit with the family too.
5th May, 2012
Loved this recipe :) will use it again in the future.
3rd Jan, 2012
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 :)


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