Mince pie rum
- Preparation and cooking time
- Prep:
- plus 1 week macerating
- Easy
- Makes 600ml
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- 300g mincemeat(vegetarian, if needed)
- 700ml spiced rum
Nutrition: Per serving (25ml)
- kcal54
- fat0g
- saturates0g
- carbs1g
- sugars1g
- fibre0g
- protein0g
- salt0g
Method
step 1
Put the mincemeat in a sterilised jar or bottle (find out how) and cover with the rum. Stir well, then leave in a dark place for a week, giving it a gentle shake every few days.
step 2
After a week, strain the rum into a jug through a clean, food-safe cloth or muslin and sieve, to filter out all of the mincemeat. Discard, or use it to make boozy mince pies.
step 3
Decant the rum into small sterilised bottles to gift. Shake gently before serving. Will keep chilled for six months.
