English Boozy Mincemeat Recipe

English Boozy Mincemeat Recipe
If you don’t happen to live in the UK or visit there, you probably haven’t had good mincemeat. The mincemeat sold in the US is not particularly good, and is most likely the reason that Americans say they don’t like it. The following recipe for English Boozy Mincemeat is adapted from a traditional British mincemeat recipe, and will change your mind about whether you are a mincemeat lover or not. Incidentally, mincemeat doesn’t contain meat of any kind. Centuries ago, it did have meat and was a way for them to preserve it. No need for that now, and not only is it vegetarian, but vegan as well (as long as you use vegetarian suet).
One of the best Christmas treats served in the UK is mince tarts. They are two-bite size and made with buttery shortcrust pastry. This mincemeat is perfect for that, and also dozens of other luscious treats. Use this mincemeat for Mincemeat Shortbread Squares, Miniature Mincemeat Tartlets, and Slow Cooker Christmas Mincemeat Pudding for a start. You’ll find dozens of ways you like to use it, as soon as you discover how good it is. This mincemeat can be bottled in canning jars and kept on the shelf for a long time, up to several years.

About 10 Cups

2 large green apples, such as Granny Smith or Bramley
2 cups raisins
1 3/4 cups golden raisins, or sultanas
1 1/2 cups currants
3/4 cup coarsely chopped candied ginger
2 cups chopped dried fruit, or mixed candied peel
2/3 cup whole almonds, coarsely chopped
1/2 pound grated suet, or substitute melted butter or shortening
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 tablespoons mixed spice or baking spice
2 cups brown sugar

2 oranges
2 lemons
1/2 cup dark rum
1/2 cup amaretto
3/4 cup brandy

  1. Cut each of the apples into 8 wedges; remove the core, then finely chop and transfer to a large ovenproof bowl.
  2. Add the raisins, golden raisins, currants, ginger, dried fruit, almonds, suet, cinnamon, nutmeg, mixed spice, and brown sugar; mix well.
  3. Wash and dry the oranges and lemons; remove the zest with a zester in long strips, then juice them.
  4. Add the zest and juice to the mixture along with the rum, Amaretto, and brandy.
  5. Let the mixture sit for 12 hours, stirring occasionally.
  6. Preheat the oven to 225º.
  7. Place the bowl in the oven and let sit 3 hours. This will melt the suet so that it coats the apples, preventing them from oozing too much juice.
  8. Remove from the oven and let sit to cool, stirring occasionally.
  9. The mincemeat can be used immediately, but it is better if left to sit in the fridge, for a week or two. If not using immediately, pack in sterilized jars.

Amount Per Serving
Calories 194 Calories from Fat 52
Percent Total Calories From: Fat 27% Protein 3% Carb. 61%

Nutrient Amount per
Total Fat 6 g
Saturated Fat 3 g
Cholesterol 3 mg
Sodium 7 mg
Total Carbohydrate 30 g
Dietary Fiber 1 g
Sugars 0 g
Protein 1 g

Vitamin A 4% Vitamin C 12% Calcium 0% Iron 9%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.