Boozy mincemeat

Boozy mincemeat

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(21 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 cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 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 fruits…

  • 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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10th Jan, 2008
I really enjoyed this and found it so easy to throw together. By far the nicest yet and will definitely make it again
10th Jan, 2008
I really enjoyed this and found it so easy to throw together. By far the nicest yet and will definitely make it again
4th Dec, 2007
So easy to make and tastes much better than any you can buy. You do need a very big bowl to mix it in though!
19th Nov, 2007
i have been using this recipe since it was first in the good food magazine and it always gets rave reviews especially when used in the easiest wver mince pies!!
7th Nov, 2007
PS That should have read "no mixed peel"
7th Nov, 2007
I left out the nuts so everyone can eat it, using vegetrian suet is even better and no rind cos I hate the stuff. Still tastes wonderful as I have been making this for years, though without the liqueur which will add to this year's batch


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