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
Ingredients
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
Directions
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.
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
