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.
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Ingredients
- 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)
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Method
- 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.
Nutrition
- 45kcals Calories
- 1.2g (0.1g saturated) Fat
- 0g Protein
- 7.5g (7.3g sugars) Carbs
- 0g Fibre
- trace Salt
PER TBSP
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