Patrick Ryan’s Fruit Mincemeat
Easy
For Patrick, this mincemeat is a must have. It is something he uses all year round and not just for Christmas. From stollen, mince pies to hot cross buns and fruit loaves to raisin swirls; once you have made a batch you will find yourself dipping into it throughout the year. This mincemeat is best made in advance, the more time you can give it the better. We usually make ours around October to give as much time as possible for all those winter spices, soaked fruits, and rum and brandy get to know each other. I recommend keeping the extra as it’s also perfect around Easter when it comes to making hot cross buns.
PREP IN
10 MIN
Patrick Ryan’s Fruit Mincemeat
Easy
PREP IN
10 MIN
Introduction
For Patrick, this mincemeat is a must have. It is something he uses all year round and not just for Christmas. From stollen, mince pies to hot cross buns and fruit loaves to raisin swirls; once you have made a batch you will find yourself dipping into it throughout the year. This mincemeat is bes
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Ingredients
- 200g sultanas
- 200g raisins
- 100g dried cranberries
- 100g dried currants
- Zest & juice 1 orange
- Zest & juice 1 lemon
- 100g butter
- 100g soft brown sugar
- ½ grated nutmeg
- ½ tsp cinnamon
- ½ tsp ground cloves
- 70ml dark rum
- 70ml brandy
Method
- 1. In a large mixing bowl combine dried fruits, orange & lemon zest, and spices. Mix together.
- 2. In a saucepan, melt butter over low heat. Add the brown sugar, orange and lemon juice and stir until sugar has dissolved. Stir in the rum and brandy.
- 3. Pour liquid mixture over fruit mix and stir well to combine. Spoon into clean jars or other sealing containers then store in the fridge. Leave to marinade for at least 2 weeks to let the flavours develop, but the longer the better.
- 4. We like to make our mincemeat in October so that it’s ready for the Christmas season.
