Rum Mincemeat

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 1lb/450g cooking apples
  • lb/675


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.