Easy peasy boozy mincemeat

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Serves: 30

By Torila



  • 1 tsp ground cinnamon

  • 1 orange juiced and zested

  • 1 lemon juiced and zested

  • 1 tsp nutmeg grated

  • 3lb cooking apple peeled, cored and roughly chopped

  • 450g muscovado sugar

  • 1 tsp cloves ground

  • 2250g glace cherries halved

  • 570ml cider high quality, organic

  • 5 tbsp ground almonds (optional)

  • 450g currants

  • 450g raisins

  • 120ml rum


<ol> <li>In a saucepan bring the apples, orange and lemon juice and zest and the cider to the boil. Reduce the heat and simmer for 10 minutes.</li> <li>Stir in the sugar, spices, and dried fruit. Once the sugar has dissolved, simmer for a further 15 minutes.</li> <li>Remove from the heat and stir in the cherries and ground almonds (optional for those with nut allergies). Allow the mixture to cool before adding the rum.</li> </ol>

Handy Hint

<p>You can use the mincemeat immediately but I prefer to cover the mincemeat with a circle of baking parchment and leave in a dark cool cupboard for a week, stirring occasionally. Can be stored for longer in sterilised jars. Mincemeat is not just for Christmas!</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Cake/Dessert

  • Christmas

  • Biscuit and sweets

  • Make Ahead

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