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Spiced rum butter mincemeat

Name: Spiced rum butter mincemeat
Yield: Makes 1.5kg mincemeat
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)

Published: 21 Nov 18
Updated: 18 Mar 24

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.

Easy
November 2018

Test kitchen approved

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

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

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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)

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Method

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.
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.
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.

Recipe from November 2018 Issue

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

The cooked and cooled mincemeat will keep in sterilised (see below), sealed jars for up to 2 months.
To find out how to sterilise jars, search ‘How to sterilise’ at deliciousmagazine.co.uk.