Tipsy Mincemeat

Tipsy MincemeatIf you are going to enjoy mince pies at Christmas, they are so much nicer if they are home-made with love rather than grabbed from a shop. Of course, if you are making your own mince pies, how much more wonderful to use your own mincemeat?

They used to be called ‘Crib Pies’ and were slightly oval in shape to represent the bed of the baby Jesus, the pastry topping symbolised a blanket protecting the precious spiced treats inside.

Ideally, give your mincemeat a week or so to allow the flavours to mature before baking into pies and tarts made with an all butter pastry (500g plain flour, 250g butter).

This recipe is nice and flexible, allowing you to incorporate your favourite flavours, we prefer butter to the traditional suet and find that freezing it before grating helps it combine well with the other ingredients.


1.5 kg dried fruit (sultanas, currants, figs, apricots, cranberries, etc.)

500g apple, peeled & grated

250g Mixed peel

100g Nuts, unsalted, roughly chopped

500g Butter, frozen & grated

500g Dark brown sugar

500ml spirit or liqueur (brandy, rum, port, Cointreau, etc.)

1 lemon, zest & juice

1 tsp ground cinnamon

2 tsp ground mixed spice


  1. Tip all ingredients into a large bowl and stir together for 5 minutes.
  2. Cover and leave at room temperature for a week, stirring a couple of times a day.
  3. Pot up into sterilised jars.
  4. Use within two years
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