Make your mince pies extra special by making your own mincemeat, – using this ‘Boozy Mincemeat’ recipe.


  • 250g raisins
  • 250g currants
  • 250g sultanas
  • 100g cranberries
  • **250ml brandy
  • zest & juice of 1 lemon and 1 orange
  • 300g shredded suet
  • 250g dark brown sugar
  • 1tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 2 large Bramley apples grated


  1. Soak the raisins and currants in the half the brandy plus the orange & lemon juice, leave for 24hrs. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed, leave for 2 – 3 days. During this time mix the mincemeat to ensure it is soaking the alcohol. Spoon and press into sterilised jars, to exclude any air. Cover and leave for at least a fortnight. It will keep in the fridge for up to 6 months.
  2. **Should your prefer a non alcoholic mincemeat, substitute the brandy for apple juice.