I have lots of recipes for mincemeat on Lavender & Lovage. However, today’s recipe for Easy Stem Ginger & Rum Mincemeat is a fabulous variation.
A Quick and Easy Mincemeat Recipe
I love mincemeat, and have lots of recipes for mincemeat on Lavender & Lovage. However, today’s recipe for Easy Stem Ginger & Rum Mincemeat is a fabulous variation.
It’s so easy to make, and is amazing when used in all manner of baking and desserts, but especially in Mince Pies.
We all love an easy recipe at this busy time of the year, and this recipe is basically a weigh and simmer recipe. Plus the mincemeat is ready to use straight away too.
The addition of stem ginger adds warmth and a wonderful aromatic taste to this Easy Stem Ginger & Rum Mincemeat – and the rum marries perfectly with it.
This recipe yields 2 x 450g jars, which is enough for between 36 and 42 mince pies; or plenty for mincemeat cakes, mincemeat puddings or other desserts.
Although this recipe improves if made several weeks (or even months) before you need to use it, it is just as lovely when used just after making, as I did last time I made it.
I made a lovely Christmas dessert using this mincemeat the other day – Gingerbread Mince Pie Eton Mess – the recipe will be shared soon on Lavender & Lovage.
I hope you all enjoy this simple mincemeat recipe if you make it – and I’d LOVE to hear what you made with it too. Have a jolly festive time in the kitchen! Karen
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Ingredients for Easy Stem Ginger & Rum Mincemeat
- 500g mixed dried fruit and peel
- 4 balls of stem ginger in syrup, finely diced or minced
- 1 orange, grated zest and juice
- 75g vegetarian suet, or grated frozen butter
- 1 small cooking apple, peeled, cored and finely diced or grated
- 1 teaspoon mixed spice
- 1 teaspoon ground ginger
- 200g light brown sugar
- 100ml dark rum
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Easy Stem Ginger & Rum Mincemeat Recipe
Easy Stem Ginger & Rum Mincemeat
Yield:
2 x 450g jars
Prep Time:
10 minutes
Cook Time:
10 minutes
Additional Time:
30 minutes
Total Time:
50 minutes
I love mincemeat, and have lots of recipes for mincemeat on Lavender & Lovage. However, today’s recipe for Easy Stem Ginger & Rum Mincemeat is a fabulous variation.
It’s so easy to make, and is amazing when used in all manner of baking and desserts, but especially in Mince Pies.
We all love an easy recipe at this busy time of the year, and this recipe is basically a weigh and simmer recipe. Plus the mincemeat is ready to use straight away too.
The addition of stem ginger adds warmth and a wonderful aromatic taste to this Easy Stem Ginger & Rum Mincemeat – and the rum marries perfectly with it.
This recipe yields 2 x 450g jars, which is enough for between 36 and 42 mince pies; or plenty for mincemeat cakes, mincemeat puddings or other desserts.
Although this recipe improves if made several weeks (or even months) before you need to use it, it is just as lovely when used just after making, as I did last time I made it.
I made a lovely Christmas dessert using this mincemeat the other day – Gingerbread Mince Pie Eton Mess – the recipe will be shared soon on Lavender & Lovage.
I hope you all enjoy this simple mincemeat recipe if you make it – and I’d LOVE to hear what you made with it too. Have a jolly festive time in the kitchen! Karen
Ingredients
- 500g mixed dried fruit and peel
- 4 balls of stem ginger in syrup, finely diced or minced
- 1 orange, grated zest and juice
- 75g vegetarian suet, or grated frozen butter
- 1 small cooking apple, peeled, cored and finely diced or grated
- 1 teaspoon mixed spice
- 1 teaspoon ground ginger
- 200g light brown sugar
- 100ml dark rum
Instructions
- Place all of the ingredients, except the rum, in a large saucepan and cook over a low heat for 10 minutes, stirring all the time, until the sugar and suet (or butter) have dissolved.
- Remove from the heat and leave to cool to room temperature, before adding the rum.
- Leave to go cold completely when the mincemeat will thicken and be less loose.
- You can now use it straight away.
- Alternatively, you can spoon the warm mincemeat into sterilised jam jars, and then seal it immediatley.
- This will keep in a cool, dark place for upto one year.
Notes
In place of rum add brandy, sherry or port.
In place of stem ginger in syrup, add diced crystallised ginger.
Glace cherries can be added in place of the stem ginger, and cherry brandy added instead of rum.
If you prefer a fat free mincemeat, omit the suet or butter. It will not last as long, maybe upto 6 months.
Nutrition Information
Yield 42
Serving Size 1
Amount Per Serving
Calories 81Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 11mgCarbohydrates 15gFiber 1gSugar 13gProtein 0g
