Rum and pineapple mincemeat

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  • Published: 5 Nov 20
  • Updated: 18 Mar 24

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.

  • Makes 1kg
  • Hands-on time 15 min, simmering time 30 min, plus cooling.
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Recipe from November 2020 Issue

Nutrition

Calories
41kcals
Fat
0.5g fat (no saturated)
Protein
0.4g
Carbohydrates
8.4g (8.4g sugars)
Fibre
0.4g
Salt
Trace

delicious. tips

  1. As our recipe contains butter, it won’t keep for quite as long as traditional mincemeat, which is generally made with suet.

  2. Spoon the warm mincemeat into sterilised jars, press a disc of waxed paper on top, then seal, leave to cool and store in the fridge for up to 1 month.

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