Traditional British Boozy Mincemeat - Fat Free

Recipe by French Tart
READY IN: 1hr 20mins
YIELD: 6-8 Jars




  • Put the cider and sugar into a large saucepan & heat GENTLY until the sugar has completely dissolved.
  • Stir in the rest of the ingredients, except the brandy or rum and slowly bring to the boil - stirring ALL the time!
  • (Please note it is not necessary to peel the apples - just core and chop them up finely.).
  • Lower the heat and partially cover the saucepan and simmer gently for 30 to 45 minutes.
  • Remove from the heat and leave it to become completely cold.
  • Stir in the brandy or rum and then spoon into cold, sterilised jars, making sure that the mincemeat is packed down firmly with NO space or air bubbles.
  • Cover with waxed discs and TIGHT fitting lids.
  • N.B. Kilner jars can be used too - make sure that the rubber seals are new & not perished!
  • Design and hand write some labels - or use a Christmas template!
  • Make some paper or pretty material lid caps/covers. Secure with an elastic band & add a ribbon or raffia.
  • Hang a gift label and a scone, cookie or pie cutter from the ribbon - the same size as your mince pie tin shapes and you have a great home-made gift for someone!
  • I sometimes add a recipe card too, mince pies OR a mincemeat cake & mincemeat oat slices - look out for them as they are also posted on RecipeZaar too!