Rum Mincemeat

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Preparation info

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 1lb/450g cooking apples
  • 1Β½lb/675g shredded beef suet
  • 1lb/450g currants
  • 1lb/450g stoned raisins
  • 1lb/450g sultanas
  • 1lb/450g dark soft brown sugar
  • 1 oz/25g ground mixed spice
  • 2 lemons
  • 3 oranges
  • ΒΌ pint/125 ml rum
  • ΒΌ pint/125 ml brandy


Peel and core the apples. Put through the coarse screen of the mincer with the suet. Use large raisins and cut out the stones. Mix the currants, raisins, sultanas, sugar and spice with the apples and suet. Add the grated rind and juice of the lemons and oranges, together with the rum and brandy. Mix very thoroughly and pack into clean jars. Cover at once.

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