Boozy Mincemeat

A simple and delicious filling for pies and puddings, plus no need for a drink!

  • Preparation Time5 mins
  • DifficultyEasy
1 large dessert apple, peeled, cored and grated
1 tbsp lemon juice
110g no-soak, dried apricots, roughly chopped
110g dried pears, roughly chopped
110g dried figs, roughly chopped
110g dried dates, roughly chopped
110g glacé cherries, roughly chopped
juice and grated zest of 1 large orange
450g sultanas
4 tbsp orange marmalade
175g soft brown sugar
175g demerara sugar
3 tsp ground mixed spice
½ tsp freshly grated nutmeg
150ml dark rum
150ml brandy

This mincemeat is a bit of a triumph. I make it every year without fail and sell most of it off at my cookery demonstrations and use the rest to feed everyone over Christmas. What I love the most is that there is absolutely no suet in it so it’s not greasy. It is literally just preserved with sugar and booze – hence the terribly original title. Realistically it needs about two weeks to mature, but I have used it after a couple of days and it’s still lovely. So make some at the beginning of the month and by the time you start to bake with it, it’ll be scrumptious.

Toss the grated apple in the lemon juice. Place all the ingredients in a large bowl and stir until mixed well.

Cover the bowl and leave to steep for two days, stirring occasionally until the fruit has all plumped up and absorbed the booze, sugar and spices.

Then pot in sterilized jars, cover and store in a cool place.

Inactive prep. time: 2 days.

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