Spiced rum butter mincemeat

Spiced rum butter mincemeat

Rum butter is one of our favourite Christmas treats and we’ve come up with a fantastic new way to use it – in mincemeat! Use to fill mince pies, try it in our spiced rum butter mincemeat cake or have a go at this royal mincemeat pie.

Spiced rum butter mincemeat

  • Serves icon Makes 1.5kg mincemeat
  • Time icon Hands-on time 15 min, simmering time 1 hour, plus cooling

Rum butter is one of our favourite Christmas treats and we’ve come up with a fantastic new way to use it – in mincemeat! Use to fill mince pies, try it in our spiced rum butter mincemeat cake or have a go at this royal mincemeat pie.

Nutrition: per serving

Calories
45kcals
Fat
1.2g (0.1g saturated)
Protein
0g
Carbohydrates
7.5g (7.3g sugars)
Fibre
0g
Salt
trace

PER TBSP

Ingredients

  • Finely grated zest and juice 1 small orange
  • Finely grated zest and juice 1 lemon
  • 1 bramley apple (about 200g)
  • 125g unsalted butter
  • 150ml dark rum
  • 225g raisins
  • 225g sultanas
  • 225g currants
  • 100g chopped mixed peel
  • ½ tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • 1½ tsp ground mixed spice
  • 225g light muscovado sugar
  • 50g lightly toasted blanched almonds, chopped

You’ll also need…

  • Sterilised jars with tight-fitting lids (you’ll need enough for 1.5kg mixture); waxed paper circles (to fit each jar)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. For the mincemeat, both zestsand juices in a medium-size pan. Peel, quarter and core the apple, then coarsely grate, stirring itinto the juices as you grate to stop the apple from browning.
  2. Add the butter, rum, dried fruit, mixed peel and spices and cook over a low heat, stirring frequently, for about 1 hour until the apple has broken down, the dried fruit has plumped up and all the liquid has been absorbed.
  3. Stir in the sugar and set aside to cool, then stir in the chopped almonds. Spoon the mincemeat into sterilised jars (see Know-how), then press a waxed disc firmly onto the surface of the mixture and seal immediately. Store in the fridge until needed and use to make our spiced mincemeat cake.

Nutrition

PER TBSP

Nutrition: per serving
Calories
45kcals
Fat
1.2g (0.1g saturated)
Protein
0g
Carbohydrates
7.5g (7.3g sugars)
Fibre
0g
Salt
trace

delicious. tips

  1. The cooked and cooled mincemeat will keep in sterilised (see below), sealed jars for up to 2 months.

  2. To find out how to sterilise jars, search ‘How to sterilise’ at deliciousmagazine.co.uk.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Festive desserts

Royal mincemeat pie

Debbie Major puts a twist on mince pies with this...

Save recipe icon Save recipe icon Save recipe

Mince pie recipes

Quick mincemeat

Left it to the last minute? Homemade mincemeat has never...

Save recipe icon Save recipe icon Save recipe

Festive desserts

Mincemeat shortcake slice

This mincemeat shortcake slice recipe is a real Christmas treat,...

Save recipe icon Save recipe icon Save recipe

Christmas baking recipes

Cranberry mincemeat and apple jalousie

A wonderful festive dessert recipe made with fruit, nuts and...

Save recipe icon Save recipe icon Save recipe

Christmas baking recipes

Clementine and pistachio mince pies

When you’re eating mince pies every day, it’s nice to...

Save recipe icon Save recipe icon Save recipe

Mince pie recipes

Golden mince pies

These traditional mince pies boast crisp, golden pastry and sticky...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.