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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mumsadragon's picture
18th Nov, 2011
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!!
16th Aug, 2011
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!
mumsadragon's picture
28th Nov, 2016
it does not keep ages in the fridge or anywhere else once the family get a whiff of it!
8th Dec, 2010
Not too impressed, I will try a different one next year!
22nd Nov, 2010
This mincemeat is delicious held out a couple of weeks since making it.It is delicios
4th Nov, 2010
This was so easy to make.Looking forward to using it but patience is a virtue so I am told. It smells lovely enjoyed stirring it when i went into the kitchen. I did not think my bowl was going to be big enough it was but only just. So anyone thinking of making this use a very big bowl.
30th Oct, 2010
What alot of mincemeat! Made last week cant leave it alone and its not even Novemebr!!! Will be making another batch for Christmas LOVELY
12th Oct, 2009
Made this for the first time last year and am about to make again to allow plenty of marinating time. Thought I'd have loads last time but it was so scrummy that everytime I made a batch of pies they dissappeared so it didn't last long. I used all the ingredients and it did appear a bit 'suety' to the eye but the above testifies to that fact that it tasted divine so dn't be put off. I also added a little extra of all the alcoholic liquids as I'm a bit nuts that way (also make Orlando Murrin's Christmas cake that has loads of port in it). I was afraid it might make it a bit too runny but it didn't.
23rd Nov, 2008
Very easy to make and tastes divine. Following the comments above, I missed out the nuts and used just one box of veg suet to cater for my family's needs. And yes, you need a very very large bowl to mix it in!
18th Nov, 2008
This was really easy to make, took no time at all, and made lots so there is plenty to give friends. Haven't tasted it yet as I'm allowing to mellow for a month as suggested, but it smells fabulous. The only thing I would say is that on an appearance level it seems very heavy on the 'suet' and looks like it has much more in than the mincemeat you would buy.


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