I've been making this easy homemade Boozy Christmas Mincemeat recipe for years. It's packed full of fruit, flavoured with traditional Christmas spices and 3 different spirits.
This great make ahead recipe lends itself to a variety of Christmas baking treats. From traditional Mince Pies and Cupcakes, to Crumbles, and my ever popular Christmas Flapjack recipe.
Ingredients
- 250g currants
- 250g raisins
- 250g sultanas
- 75g dried cranberries
- 100g mixed peel
- 250g Bramley apples
- 200g shredded suet ( I use vegetarian suet)
- 150g light brown soft sugar
- 75g dark muscovado sugar
- 1 tsp ground mixed spice
- 1/2 tsp ground cinnamon
- 1 lemon - zest and juice
- 50ml spiced rum (e.g Bacardi Spice/Oakheart)
- 50ml almond liqueur (e.g Amaretto or Disaronno)
- 50ml orange liqueur (e.g Cointreau or Triple Sec)
Directions
- Put the dried fruit, mixed peel, suet, sugars and spices into a large bowl.
- Peel, core and grate the apples.
- Add the grated apple to the bowl, along with the lemon zest and lemon juice.
- Pour over the alcohol, give everything a really good mix up.
- Cover the bowl and leave for 24 hours - giving the mixture a stir every now and again.
- Pack the mincemeat into sterilised jars until ready to use.
Notes:
To sterilise your Boozy Christmas Mincemeat jars:
- Wash the jars and lids with hot, soapy water
- Place on a baking tray while still wet
- Transfer to a heated oven (160C/140Fan/Gas 3) until the jars and lids are completely dry (approx 15 mins)
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