My mum’s mince pies were legendary and I like to think I’ve gone onto steal her crown (sorry, Mum!). Mince pies are so simple – yet, done well, they deliver all the joy of Christmas in one buttery, crumbly, subtly spiced bite. To flavour mine, I’ve gone for three options inspired by some of my favourite cocktails. They all deliver a sophisticated, grown-up flavour that will help set yours apart this year.
Makes 4 x 400g jars
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
FOR THE BASE MINCEMEAT
- 200 g currants
- 200 g raisins
- 200 g sultanas
- 100 g dried cranberries
- 75 g mixed peel
- 1 1 cooking apple. peeled and finely chopped
- 100 g unsalted butter
- 250 g light muscovado sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. mixed spice
- Pinch ground nutmeg
FOR THE AMARETTO SOUR MINCEMEAT
- Zest and juice 2 lemons
- 100 g dried cherries
- 225 ml amaretto
FOR THE DARK AND STORMY MINCEMEAT
- Zest and juice 2 limes
- 75 g stem ginger, roughly chopped
- 150 ml dark rum
- 75 ml ginger liqueur
FOR THE NEGRONI MINCEMEAT
- Zest and juice 1 orange
- 75 ml Campari
- 75 ml dry gin
- 75 ml red vermouth
- Step 1For mincemeat, put all base ingredients in a large pan with the citrus juice and zest for whatever mincemeat you’re making. For the amaretto sour, substitute dried cranberries for dried cherries instead. For the dark and stormy mincemeat, add the stem ginger to the mix as well.
- Step 2Heat gently until butter has melted and sugar has dissolved. Bring to a simmer and simmer for 10min, until thick and sticky. Remove from the heat and leave to cool.
- Step 3Once cool, add the alcohol for your chosen cocktail flavour and stir well to combine. Transfer to sterilised jars and seal tightly. Leave in a cool, dark place until needed.
GH TIP
To sterilise jars, wash with lids in hot, soapy water. Rinse well. Heat jars on a baking tray in an oven at 140°C (120°C fan) mark 1 for 15min. Leave to cool completely before filling. Meanwhile, boil lids for 10min, then air-dry on a clean tea towel.
Per serving of Amaretto Sour Mincemeat:
- Calories: 79
- Protein: 0.3g
- Fat: 2g
- Saturates: 0.9g
- Carbs: 14g
- Sugars: 13g
- Fibre: 0.5g
Per serving of Dark and Stormy Mincemeat:
- Calories: 82
- Protein: 0.3g
- Fat: 2g
- Saturates: 1g
- Carbs: 14g
- Sugars: 13g
- Fibre: 0.5g
Per serving of Negroni Mincemeat:
- Calories: 72
- Protein: 0.3g
- Fat: 2g
- Saturates: 0.9g
- Carbs: 13g
- Sugars: 13g
- Fibre: 0.5g
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Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers