Spiced rum butter mincemeat
- November 2018
- Makes 1.5kg mincemeat
- Hands-on time 15 min, simmering time 1 hour, plus cooling
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.
- 1.2g (0.1g saturated)
- 7.5g (7.3g sugars)
- 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)
- 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.
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.
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