Rum and pineapple mincemeat
- November 2020
- Makes 1kg
- Hands-on time 15 min, simmering time 30 min, plus cooling.
This rum and pineapple mincemeat adds a tropical twist to your Christmas baking recipes. The mincemeat gets better with maturing, so make a batch – or two on Stir-up Sunday. A simple pot, labelled and tied with raffia or ribbon, makes a meaningful gift.
You could also use it to make one of the other sweet treats in our mince pie recipe collection. Wrap in baking paper or tissue, and tie with a bow and label with an eat-by date.
- 0.5g fat (no saturated)
- 8.4g (8.4g sugars)
As our recipe contains butter, it won’t keep for quite as long as traditional mincemeat, which is generally made with suet.
Spoon the warm mincemeat into sterilised jars, press a disc of waxed paper on top, then seal, leave to cool and store in the fridgefor up to 1 month.
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