Name: Blitz 'n' blend mincemeat
Total time: 20 min
Yield: About 1.6kg/3lb 8oz
Cuisine: British
Ingredients: 50g blanched almond; 100g candied peel; 1 Bramley apple peeled, cored and chopped into large chunks; 50g stem ginger plus 2 tbsp syrup from the jar; 50g glacé cherry; 50g ready-to-eat dried pineapple; 225g each of sultanas/ raisin /currants; 140g shredded suet; 225g light muscovado sugar; ¼ tsp each powdered ginger /mixed spice/nutmeg; grated zest and juice of 1 orange; 150ml brandy or dark rum

Home
Recipes
Blitz 'n' blend mincemeat

Blitz 'n' blend mincemeat

Barney Desmazery

Save recipe

About 1.6kg/3lb 8oz

Easy

Total time: 20 mins

Ready in 20 minutes

A star rating of 5 out of 5.3 ratingsRate

loading...

A traditional boozy mincemeat that's ready in 20 minutes - make a big batch, bottle up and give as gifts

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Crumbled top mince pies

A star rating of 4.2 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

50g blanched almond
100g candied peel
1 Bramley apple

peeled, cored and chopped into large chunks
50g stem ginger

plus 2 tbsp syrup from the jar
50g glacé cherry
50g ready-to-eat dried pineapple
225g each of sultanas/ raisin

/currants
140g shredded suet
225g light muscovado sugar
¼ tsp each powdered ginger

/mixed spice/nutmeg
grated zest and juice of 1 orange
150ml brandy

or dark rum

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal81
fat2g
saturates1g
carbs14g
sugars5g
fibre0g
protein0g
salt0.02g

low

Method

step 1

In your food processor, pulse the almonds, peel, apple, ginger, cherries and pineapple together until finely chopped (but not mushy), then tip into a large bowl. In batches, pulse the sultanas, raisins and currants until just chopped a little bit then add to the bowl.
step 2

Sprinkle the suet and sugar, salt and spices over all the chopped fruit and mix well. To mix, squelch through fingers. Pour over the ginger syrup, orange juice and zest and alcohol, then mix again. Spoon the mixture into sterilised jars and keep until needed.

Recipe from Good Food magazine, November 2004

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now