Easy peasy boozy mincemeat

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Prep time:

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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


  1. 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.
  2. Stir in the sugar, spices, and dried fruit. Once the sugar has dissolved, simmer for a further 15 minutes.
  3. 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.

Handy Hint

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!

Additional Information

  • Make Ahead

  • Biscuit and sweets

  • Christmas

  • Cake/Dessert

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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